Meatball Stoup

Serves: 6

Stoup: thicker than a soup but not quite a stew… will warm your soul on a cool autumn day.

Ingredients

Stoup Base

• 3 Tbsp olive oil
• 4 cloves of garlic chopped
• 1 bay leaf
• 1 large onion, chopped
• 3 carrots, chopped
• 1 – 15oz can tomato sauce
• 1 – 28 oz can crushed tomatoes
• 1 qt stock (your choice)
• ½ lb spaghetti, broken into thirds

Meatballs

• 1 lb ground bison
• 1 egg
• 1 Tbsp Worcestershire sauce
• ½ c finely chopped parsley
• ½ c Italian breadcrumbs
• ½ c grated Asiago cheese
• salt and black pepper

Instructions

1. Mix all the meatball ingredients thoroughly together. Roll the mixture into balls the size of a large walnut. Set aside.
2. Heat a soup pot over medium high heat. Add oil, garlic, bay leaf, onion and carrots and sauté five minutes or until softened. Season with a little salt and pepper. Add tomato sauce, crushed tomatoes and stock. Cover and bring to a boil.
3. Once boiling add meatballs and broken spaghetti and cook another 10 minutes. Season as desired. Serve with extra grated Asiago cheese at the table.