Stoup: thicker than a soup but not quite a stew... will warm your soul on a cool autumn day.
Ingredient List
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
Mix all the meatball ingredients thoroughly together. Roll the mixture into balls the size of a large walnut. Set aside.
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.
Once boiling add meatballs and broken spaghetti and cook another 10 minutes. Season as desired. Serve with extra grated Asiago cheese at the table
