Bison Meatball Stoup

Meatball Stoup

How to Prepare:

Serves: 6

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


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


  • 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


  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.