Porcupine Soup: Traditional Rice Meatball Comfort Food
Porcupine soup is a comforting dish featuring meatballs studded with rice, cooked in a rich tomato broth with vegetables and herbs.
Equipment
- Large pot
- Mixing bowl
Ingredients
For the Meatballs
- 1 lb ground beef or mix with pork
- ½ cup uncooked long-grain white rice
- 1 small onion finely diced
- 1 egg beaten
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
For the Soup Base
- 4 cups beef broth
- 2 cups tomato sauce
- 1 cup carrots sliced
- 1 cup potatoes diced
- 1 stalk celery chopped
- 1 bay leaf
- 1 tsp thyme
- to taste fresh parsley for garnish
Instructions
- In a mixing bowl, combine ground beef, rice, diced onion, egg, salt, pepper, and garlic powder. Mix gently and form into small meatballs.
- In a large pot, heat the beef broth and tomato sauce over medium heat.
- Add the carrots, potatoes, celery, bay leaf, and thyme. Stir to combine.
- Gently place the meatballs into the soup, ensuring they are submerged.
- Bring to a gentle simmer and cook for 45-60 minutes until the meatballs are fully cooked and the rice is tender.
- Remove the bay leaf, taste the soup, and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
This dish is freezer-friendly! Let it cool completely before storing in airtight containers for up to 3 months.