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Porcupine Soup Recipe: 5 Ultimate Tips You’ll Love!

A bowl of delicious homemade porcupine soup ready to serve
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Porcupine Soup is a comforting, hearty dish featuring tender meatballs infused with rice, simmered in a rich tomato-based broth. The rice expands as it cooks, giving the meatballs a signature “porcupine” look. This nostalgic recipe, often enjoyed on chilly nights, is easy to prepare, packed with flavor, and perfect for bringing family and friends together around the table. Serve it with warm, buttered rolls or crusty bread for the ultimate cozy meal!

  • Author: Julia Hartman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Meatballs:

  • 1 lb (450g) ground beef (or turkey for a leaner option)
  • ½ cup raw long-grain rice
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce

Soup Base:

  • 1 can (15 oz) tomato soup
  • 2 cups beef broth (or vegetable broth for a lighter version)
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried basil
  • 1 tablespoon olive oil (for browning meatballs)

Optional Add-ins:

  • ½ cup chopped carrots or celery for added texture
  • A pinch of red pepper flakes for a spicy kick
  • Fresh parsley or basil for garnish

Instructions

  • Prepare the Meatball Mixture

    • In a large mixing bowl, combine the ground beef, rice, diced onion, garlic, salt, black pepper, and Worcestershire sauce.
    • Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
    • Roll the mixture into 1-inch meatballs and set them aside on a plate.

  • Brown the Meatballs

    • Heat olive oil in a large pot over medium heat.
    • Add the meatballs in batches and brown them on all sides (they do not need to be fully cooked at this stage).
    • Remove the meatballs and set them aside.

  • Prepare the Soup Base

    • In the same pot, add the diced tomatoes, tomato soup, beef broth, oregano, smoked paprika, and basil.
    • Stir well and bring to a gentle simmer.

  • Simmer Everything Together

    • Carefully add the browned meatballs into the simmering soup.
    • Cover and cook on low heat for 25-30 minutes, allowing the rice inside the meatballs to expand.
    • Stir occasionally to prevent sticking.

 

  • Serve & Enjoy

    • Taste and adjust seasoning if needed.
    • Garnish with fresh parsley and serve hot with crusty bread or buttered rolls.

Notes

  • Make it Leaner: Use ground turkey or chicken instead of beef.
  • Gluten-Free Adaptation: Ensure all canned ingredients are gluten-free and serve with gluten-free bread.
  • Keto-Friendly Version: Substitute rice with cauliflower rice and use sugar-free tomato sauce.
  • Spicy Twist: Add red pepper flakes or chopped jalapeños for extra heat.

 

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat on the stove with a splash of broth if needed.

Nutrition

Find it online: https://savordelish.com/porcupine-soup-recipe/