The Foodist: Mezzacello Sausage and CheeseTortellini Soup
The Foodist: Mezzacello Sausage and Cheese Tortellini “LeftOvers” soup in our new teaching kitchen at Mezzacello Urban Farm
On cold windy winter nights we love to experiment with old standards in new ways. Rick merged the sausage balls from his version of wedding soup with a version of cheese tortellini soup. This is the Foodist: Mezzacello Sausage and Cheese Tortellini Soup. What’s really special about this soup is that it is 100% sustainable.
This recipe is comprised of 70% leftover veggies from other meals and sealed vegetables harvested last summer. The chicken stock was prepared here too. The Leftovers of this recipe will go to the rabbits and any extras we have will go to the chickens, crickets or compost.
“Honestly when I do a soup, unless it’s something new, a lot of the time it’s me just using up some goodies before the good bad in the fridge. I try to keep some packaged staples handy. Dumplings, gnocchi or as in this soup tortellini. You can buy it dried or freeze fresh. Perfect on a cold winter’s night.”
INGREDIENTS
Soup
2 leeks, chopped and diced into coins
1 onion, chopped
2 carrots, chopped
2 celery spears, chopped
4 cloves garlic, minced
1/2 Savoy cabbage (without the heart)
1 can of fire roasted tomatoes or 2 fresh tomatoes chopped and seeded
4 cups vegetable broth
4 cups chicken broth
1 bags of cheese tortellini
Herbs de provence or a bouquet garnier
salt and pepper to taste
MEATBALLS
1 large egg
3 tablespoons finely chopped fresh chives
2 teaspoons finely chopped fresh sage
2 cloves garlic, minced
¾ lb 85 or 90% lean ground beef
½ lb sweet sausage
We had Johnsonville’s garlic and pepper sausage, that compares to Andouille, but is 1/8th the price
½ cup grated Parmigiano Reggiano
⅓ cup Italian seasoned bread crumbs
¼ teaspoon salt
A Note from Rick: For this soup I softened some vegetables like leek, onion, carrot, celery, garlic, and because I had some savoy cabbage I cut out the heart and held it and all tailings in reserve for the rabbit babies then I chopped the cabbage and softened it with my base.
DIRECTIONS
Sautée vegetables over medium heat in a large pot, with oregano and basil infused oils or a herb de Provence bouquet Garner
Prep the meat balls.
You can leave that out, brown it crumbled, but I think making the balls is worth the extra effort.
Bake the balls in an oven on a parchment lined pan at 350F for 15 minutes
Soften your veggies uSautée vegetables over medium heat in a large pot, with oregano and basil infused oils or a herb de Provence bouquet Garner
Prep the meat balls.
You can leave that out, brown it crumbled, but I think making the balls is worth the extra effort.
Bake the balls in an oven on a parchment lined pan at 350F for 15 minutes
Soften your veggies until just sweating.
Add broth.
When vegetables and broth start to boil, add the meatballs and cheese tortellini.
Throw the leafy cabbage in and after 7 minutes on the boil
Add spinach or kale, whatever is growing out in the garden or on hand.
Add fire roasted or fresh baked tomatoes from the garden.
Season to taste with salt and pepper.
Enjoyntil just sweating.
Add broth.
When vegetables and broth start to boil, add the meatballs and cheese tortellini.
Throw the leafy cabbage in and after 7 minutes on the boil
Add spinach or kale, whatever is growing out in the garden or on hand.
Add fire roasted or fresh baked tomatoes from the garden.
Season to taste with salt and pepper.
Enjoy
