Porcupine Soup Recipe: A Hearty and Comforting Classic
ZikoWilson
This Porcupine Soup Recipe features tender, rice-filled meatballs simmered in a rich, flavorful broth, making it the ultimate comfort food. Perfect for lunch or dinner, this one-pot meal is easy to prepare, freezer-friendly, and customizable with your favorite seasonings and vegetables.
Optional: Slow cooker or Instant Pot for alternative cooking methods
Ingredients
For the Meatballs:
1lbground beef80/20 blend (or ground turkey/chicken for a leaner option)
½cupuncooked white riceor brown rice, pre-soaked for 20 minutes
1small onionfinely chopped
1clovegarlicminced
1large egglightly beaten
1tspsalt
½tspblack pepper
½tsppaprika
½tspdried thymeor Italian seasoning for variation
1tbspWorcestershire saucefor extra depth of flavor
For the Soup:
1tbspolive oil
1small oniondiced
1large carrotchopped
1stalk celerychopped
4cupsbeef brothor chicken broth for a lighter version
1cuptomato sauceor crushed tomatoes for a chunkier texture
1tspsalt
½tspblack pepper
1tspsmoked paprikaoptional but adds depth
1bay leaf
1tbspfresh parsleychopped (for garnish)
Instructions
Prepare the Meatballs
In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, salt, pepper, paprika, thyme, and Worcestershire sauce.
Mix gently until just combined—do not overmix to keep the meatballs tender.
Roll into 1.5-inch balls, ensuring they are evenly sized.
Pro Tip:
Lightly oil your hands before rolling the meatballs to prevent sticking!
Sauté the Aromatics:
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 3–4 minutes until softened.
Simmer the Soup:
Pour in the beef broth, tomato sauce, salt, pepper, smoked paprika, and bay leaf. Stir well.
Bring to a gentle boil, then reduce heat to medium-low.
Add the Meatballs
Carefully place the meatballs into the simmering soup. Do not stir for the first 5 minutes to allow them to set.
Cover and simmer for 35–40 minutes, stirring occasionally.
Pro Tip:
Simmer gently—boiling too vigorously can break the meatballs apart.
Serve and Enjoy!
Remove the bay leaf and adjust seasoning if needed.
Garnish with fresh parsley and serve hot with crusty bread or a side salad.
Serving Suggestion:
Add a dollop of sour cream or grated Parmesan for extra richness!
Notes
Nutrition Information (Per Serving)
SERVING: 240 g | CALORIES: 530 kcal | CARBOHYDRATES: 28 g | PROTEIN: 35 g | FAT: 32 g | SATURATED FAT: 10 g | CHOLESTEROL: 90 mg | SODIUM: 870 mg | POTASSIUM: 480 mg | FIBER: 3 g | SUGAR: 4 g | VITAMIN A: 120 iu | VITAMIN C: 6 mg | CALCIUM: 160 mg | IRON: 2.5 mg | MAGNESIUM: 30 mg | ZINC: 4 mg
Recipe Notes & Variations
Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheating: Add ½ cup of broth when reheating to maintain consistency. Gluten-Free Option: Ensure broth and Worcestershire sauce are gluten-free. Slow Cooker Method: Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Instant Pot Method: Pressure cook on HIGH for 15 minutes, then natural release for 10 minutes.Pro Tip: Want a smoky, richer flavor? Add ½ tsp smoked paprika or a dash of liquid smoke!