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