Porcupine Soup
Try this hearty, flavorful Porcupine Soup. A quick, family-friendly meal with rice-filled meatballs and savory broth, perfect for any season.
Ingredients
- 1 lb ground beef
- 1/2 cup white rice uncooked
- 1 small onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 can 15 oz tomato sauce
- 4 cups beef broth or chicken broth for a lighter version
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Olive oil for sautéing
Instructions
Prepare the Meatballs:
- In a large bowl, combine the ground beef, uncooked rice, oregano, basil, salt, and pepper. Mix until evenly combined, then form the mixture into small meatballs, about 1 inch in diameter.
Sauté the Aromatics:
- Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Simmer the Soup:
- Add the beef broth, tomato sauce, Worcestershire sauce, and additional salt and pepper to the pot. Stir to combine, and bring the mixture to a simmer over medium heat.
Cook the Meatballs:
- Gently drop the meatballs into the simmering soup. Reduce the heat to low and let the soup simmer, uncovered, for 30-40 minutes. The rice inside the meatballs will cook and expand, giving the meatballs a porcupine-like appearance.
Final Adjustments:
- Taste the soup and adjust the seasoning as needed. If you prefer a thicker soup, let it simmer for a bit longer to reduce.
Serve:
- Ladle the soup into bowls and enjoy hot. Optionally, serve with crusty bread or a simple side salad for a complete meal.
Notes
- Calories: 320 kcal
- Protein: 18g
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 6g
- Sodium: 780mg
- Potassium: 520mg
- Vitamin A: 15% DV
- Vitamin C: 20% DV
- Calcium: 6% DV
- Iron: 15% DV