In a large pot, heat salted water. Cut out the stem from the chard leaves and chop them into small pieces.
Blanch the leaves very briefly in the boiling water, remove and then cook the chard stems cut into small pieces for about five minutes.
Peel and dice the onion and fry in a little oil, put away.
Drain chard stalk pieces and let cool.
Mix minced meat with egg, bread crumbs, sautéed onion pieces, salt and pepper and chard pieces.
Place a handful of meat mixture in each chard leaf and roll up. Place the roulades in a greased oven dish.
Pour soup over everything and bake the chard roulades at 200° C for about 1/2 hour.
Preparation Tip:
As a side dish to the chard roulades fit especially well boiled potatoes.
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