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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!
Porcupine Soup Recipe: A Hearty and Comforting Classic
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.
Equipment
- Large pot or Dutch oven
- Mixing bowls
- Wooden spoon
- Ladle
- Optional: Slow cooker or Instant Pot for alternative cooking methods
Ingredients
For the Meatballs:
- 1 lb ground beef 80/20 blend (or ground turkey/chicken for a leaner option)
- ½ cup uncooked white rice or brown rice, pre-soaked for 20 minutes
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 large egg lightly beaten
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried thyme or Italian seasoning for variation
- 1 tbsp Worcestershire sauce for extra depth of flavor
For the Soup:
- 1 tbsp olive oil
- 1 small onion diced
- 1 large carrot chopped
- 1 stalk celery chopped
- 4 cups beef broth or chicken broth for a lighter version
- 1 cup tomato sauce or crushed tomatoes for a chunkier texture
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika optional but adds depth
- 1 bay leaf
- 1 tbsp fresh parsley chopped (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 mgRecipe 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!
