Meatball and Sausage Pizza Stoup

• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
• 1 pound bulk Italian sausage, sweet or hot
• 4 garlic cloves, 2 crushed and 2 minced
• 1 large yellow onion, chopped
• 1 carrot, peeled and chopped
• 2 celery ribs, chopped
• 1 quart chicken stock or broth
• 1 can (15 ounces) pizza sauce
• 1 pound ground beef, pork, and veal mix or ground sirloin
• 1/2 cup grated Parmigiano-Reggiano (a couple of handfuls), plus more to pass at table
• 2 tablespoons Italian bread crumbs
• 1 egg yolk, beaten
• Salt and freshly ground black pepper
• 1/2 teaspoon allspice
• A handful of chopped fresh flat-leaf parsley

1. Heat a medium soup pot over medium-high heat.
2. Add EVOO (twice around the pan) and the sausage.
3. Break up the sausage with the back of a wooden spoon and brown it, about 3 minutes.
4. Add the 2 crushed garlic cloves and the chopped onion, carrot, and celery.
5. Stir to combine and cook for 5 minutes.
6. Add the chicken stock and pizza sauce and raise heat to high to bring to a boil.
7. Meanwhile, in a bowl mix the ground meat with the minced garlic, grated cheese, bread crumbs, egg yolk, salt and pepper, and allspice.
8. Form bite-size balls and drop them into boiling liquid.
9. The meatballs will cook like dumplings in about 8 minutes.
10. When all of the balls have been added and the stoup returns to a boil, reduce heat to simmer.
11. Cook for 8 to 10 minutes.
12. Add the parsley, stir, and ladle into shallow bowls.
13. Top with a little grated cheese at table.

extravirgin olive oil, italian sausage, garlic, yellow onion, carrot, celery, chicken, pizza sauce, ground beef, couple, italian bread crumbs, egg yolk, salt, allspice, handful

Taken from www.epicurious.com/recipes/food/views/meatball-and-sausage-pizza-stoup-374785 (may not work)