Place ceci in a 3-gallon soup pot with smoked ham hock, veal shank and oxtail and cover with cool water. Bring to a boil. Lower heat and simmer for 2 hours.
Remove ham hock and veal shank and add game hens or chickens, onions, carrots, potatoes, garlic and salt and bring to a boil. Cut ham hock and shank meat into 1 1/2-inch cubes and return to pot. Lower heat and simmer covered 45 minutes.
Add cabbage, chorizo, morcilla, rice, tomato paste and chili flakes and cook 25 minutes. Season with salt and pepper, remove sausages, slice thinly, pour soup into tureen, lay sausages over top and serve.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B06)