Name: Hearty Chou Farci Soup
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 500 g ground pork; 0.5 cup uncooked rice; 0.5 pcs onion (finely chopped); 1 pcs egg; 2 pcs garlic (minced); 2 tbsp fresh parsley (chopped); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 1 pcs green cabbage (about 2 lbs, cored and shredded); 2 pcs carrots (peeled and diced); 1 pcs onion (diced); 796 g canned crushed tomatoes (28 oz can); 4 cup beef broth; 2 cup water; 1 tsp dried thyme; 1 pcs bay leaf; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper (freshly ground)

A steaming bowl of Chou Farci soup, filled with cabbage leaves and savory fillings, is presented invitingly with a dark, rustic background.

Prep: 25 min • Cook: 50 min. A rustic and comforting soup that reimagines the classic Chou Farci into a delightful, spoon-friendly form. This hearty dish features tender cabbage leaves simmered with savory meatballs made from ground pork and rice, all immersed in a rich, flavorful tomato beef broth with carrots and onions.

Preparation time: 25 min
Cooking time: 50 min
Total time: 1 hr 15 min
Servings: 6

Instructions

Prepare the Meatballs

1In a large bowl, combine the ground pork, uncooked rice, finely chopped half onion, egg, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
2Roll the mixture into small, bite-sized meatballs, approximately 1-inch in diameter. Set aside.

Cook the Soup

1Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrots, sautéing until softened, about 5-7 minutes.
2Stir in the shredded cabbage and cook for another 5 minutes, until it starts to wilt.
3Pour in the crushed tomatoes, beef broth, water, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
4Carefully add the prepared meatballs to the simmering soup. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice in the meatballs is cooked through and the meatballs are tender.
5Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Serve

1Ladle the hearty chou farci soup into bowls. Serve hot, optionally garnished with fresh parsley.

Instructions

Prepare the Meatballs

1In a large bowl, combine the ground pork, uncooked rice, finely chopped half onion, egg, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
2Roll the mixture into small, bite-sized meatballs, approximately 1-inch in diameter. Set aside.

Cook the Soup

1Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrots, sautéing until softened, about 5-7 minutes.
2Stir in the shredded cabbage and cook for another 5 minutes, until it starts to wilt.
3Pour in the crushed tomatoes, beef broth, water, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
4Carefully add the prepared meatballs to the simmering soup. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice in the meatballs is cooked through and the meatballs are tender.
5Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Serve

1Ladle the hearty chou farci soup into bowls. Serve hot, optionally garnished with fresh parsley.

Nutrition Information

Calories: 451 kcal
Protein: 25 g
Fat: 22 g
Carbs: 41 g

Nutrient	Per serving
Calories	451 kcal
Protein	25 g
Fat	22 g
Carbs	41 g

Tips

To save time, prepare the meatballs in advance and refrigerate them.
Don't overcrowd the pot when adding meatballs to ensure even cooking.
A sprinkle of grated Gruyère cheese can elevate the flavor.