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)

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
Course: Soup
Complexity: Medium

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Ingredients

Meatballs

18oz ground pork
1/2 cup uncooked rice
1/2 pcs onion(finely chopped)
1 pc egg
2 pcs garlic(minced)
2 tbsp fresh parsley(chopped)
1/2 tsp salt
1/4 tsp black pepper(freshly ground)

Soup Base

1 pc green cabbage(about 2 lbs, cored and shredded)
2 pcs carrots(peeled and diced)
1 pc onion(diced)
28oz canned crushed tomatoes(28 oz can)
4 cup beef broth
2 cup water
1 tsp dried thyme
1 pc bay leaf
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper(freshly ground)

Instructions

Prepare the Meatballs

In 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.
Roll the mixture into small, bite-sized meatballs, approximately 1-inch in diameter. Set aside.

Cook the Soup

Heat 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.
Stir in the shredded cabbage and cook for another 5 minutes, until it starts to wilt.
Pour in the crushed tomatoes, beef broth, water, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
Carefully 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.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Serve

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

Nutrition

Servings: 6
Serving size (imperial): 13.5 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	450.5 kcal	112.6 kcal	2,703 kcal
Protein	25.3 g	6.3 g	151.8 g
Fat	22.1 g	5.5 g	132.6 g
Carbs	40.8 g	10.2 g	244.8 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.

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Ingredients

Meatballs

18oz ground pork
1/2 cup uncooked rice
1/2 pcs onion(finely chopped)
1 pc egg
2 pcs garlic(minced)
2 tbsp fresh parsley(chopped)
1/2 tsp salt
1/4 tsp black pepper(freshly ground)

Soup Base

1 pc green cabbage(about 2 lbs, cored and shredded)
2 pcs carrots(peeled and diced)
1 pc onion(diced)
28oz canned crushed tomatoes(28 oz can)
4 cup beef broth
2 cup water
1 tsp dried thyme
1 pc bay leaf
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper(freshly ground)

Instructions

Prepare the Meatballs

In 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.
Roll the mixture into small, bite-sized meatballs, approximately 1-inch in diameter. Set aside.

Cook the Soup

Heat 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.
Stir in the shredded cabbage and cook for another 5 minutes, until it starts to wilt.
Pour in the crushed tomatoes, beef broth, water, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
Carefully 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.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Serve

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

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

450.5 kcal

112.6 kcal

2,703 kcal

Protein

25.3 g

6.3 g

151.8 g

Fat

22.1 g

5.5 g

132.6 g

Carbs

40.8 g

10.2 g

244.8 g