Stefano's Italian Meatball and Tortellini Soup

I wanted to do something "Italian," but I didn't want spaghetti or marinara sauce again. I let the idea stew for a while (no pun intended), and this is what I came up with. It turned out exactly as I had envisioned - a deep, rich stock with a wonderful tomato base, tender meatballs and pasta, a slight tooth to the veggies, and a bright finish from the vinegar. Delizioso!

Ingredients:

For meatballs

1 lb bulk sweet Italian sausage

1 egg

1/2 cup seasoned breadcrumbs

1/4 cup beef broth

For soup

3 tablespoons olive oil

1/2 cup diced shallots

3 cloves garlic, thinly sliced

1 zucchini, quartered and chopped

2 tablespoons tomato paste

28 ounce can whole tomatoes

1 lb curly kale, trimmed from ribs, and coarsely chopped

8 cups beef broth

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

refrigerated 20 ounce package meat tortellini

1 tablespoon red wine vinegar

fresh Parmesan for garnish

Directions:

Make meatballs. Preheat oven to 350 degrees F. In medium glass bowl, mix together sausage, egg, breadcrumbs, and broth. The package of bulk sausage from our local grocers comes with a teaspoon of fennel seeds on top. We mixed those right in. If your Italian sausage does not contain fennel, add 1 teaspoon to meatball mix. Use 1/8 cup measure or melon baller to form meatballs, and arrange on parchment paper lined baking sheet. Makes approximately 20 meatballs. Bake for 40 minutes.

Build soup. While meatballs are baking, saute shallots and zucchini in olive oil in Dutch oven until shallots turn translucent. Add garlic and tomato paste, stir together and continue sauteing until tomato paste takes on a rich dark color.

Add broth and canned tomatoes, including liquid, and bring to boil. Reduce heat to simmer and add tortellini. Simmer for five minutes, then stir in herbs and kale. Cover and let simmer for another fifteen minutes until kale is dark green and wilted. Add meatballs until heated through, about ten more minutes.

Serve. Remove from heat and stir in 1 tablespoon red wine vinegar. Ladle soup into large bowls and garnish with grated fresh Parmesan.

We did not add any salt or pepper to this recipe. If desired you can add 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper according to taste.

https://www.youtube.com/watch?v=ApsR4pDI5tk