Overview: Porcupine Meatballs in Tomato Soup is a heartwarming home-style dish, perfect for a cooler day. Made with ground beef, rice, and herbs, the meatballs are simmered in a rich tomato broth, releasing an irresistible aroma that evokes the warmth of a cozy family dinner.
Why Try This Dish?
Warm Comfort: The aroma of tomato soup evokes fond memories of family dinners, making it ideal for creating precious moments.
Easy to Make: Simply mix the ingredients and simmer; perfect for busy weekdays or lazy weekends.
Kids Love It: The delicious taste and tender texture are sure to please children, making mealtimes light and enjoyable.
Variety of Options: Add various herbs or vegetables to suit your family's tastes, ensuring everyone is satisfied.
Nutritious: Rich in protein and fiber, it's a delicious and healthy dish.
Ingredients Required
Meatballs
Ground Beef: 1 pound, provides a rich protein base for the meatballs; ground turkey is a lighter alternative.
Onion: 1 medium-sized, adds moisture and flavor; brown or yellow onions are recommended.
Parsley: 1/4 cup, chopped, adds a refreshing green; cilantro can be used as an alternative.
Long-grain Rice: 1/2 cup, acts as a binder to hold the meatballs in place; quinoa is a gluten-free option.
Worcestershire Sauce: 2 tablespoons, provides a rich umami flavor; choose the appropriate version for gluten-free options.
Garlic Salt: 1 teaspoon, enhances the overall flavor; fresh minced garlic can be substituted for a richer taste.
Egg: 1 large, helps bind the ingredients; omit and adjust the binder if using a vegetarian option.
Soup Base
Concentrated Tomato Broth: 2 cans, the heart of this dish, creating a comforting broth; homemade tomato sauce is even better.
Water: 2 cups, to dilute the tomato broth to achieve the desired consistency.
Side Dishes
Broccoli sprouts: 1 bunch, for added nutrition and color; can be substituted with steamed green beans or broccoli.
Instructions
Mix Ingredients: In a large bowl, combine ground beef, chopped onion, chopped parsley, uncooked long-grain rice, Worcestershire sauce, garlic salt, and egg.
Make Meatballs: Roll the mixture into meatballs, about the size of a heaped spoon, and set aside on a plate.
Prepare the Broth: In a large, deep pot, combine concentrated tomato broth and water, and bring to a boil over medium-high heat.
Add Meatballs: Carefully drop the meatballs one by one into the boiling broth, avoiding splashing.
Simmer: Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the meatballs are fully cooked and the rice is tender.
Garnish and Serving: Garnish with extra parsley before serving and serve with steamed broccoli sprouts.
Optional Servings
Crusted bread: Perfect for dipping in the broth for added satisfaction.
Garlic Bread: The aroma of butter and garlic complements the tomato soup perfectly.
Caesar Salad: Crisp Caesar salad contrasts beautifully with the warm soup.
Roasted Vegetables: Caramelized carrots and zucchini add sweetness and depth.
Rice or Quinoa: Place meatballs on fluffy rice or nutty quinoa to soak up the delicious tomato soup.
Cheese Corn Porridge: Creamy cheese corn porridge adds a rich texture.
Fruit Salad: A refreshing fruit salad serves as a delightful interlude to brighten your palate.
Storage and Freezing Guidelines
Refrigerator Storage: Store leftover Porcupine Meatballs in Tomato Soup in an airtight container in the refrigerator for up to 3 days. Ensure it is completely cooled before sealing to maintain freshness.
Freezing Storage: Divide the soup and meatballs into freezer-safe containers and freeze for up to 3 months. Leave some space at the top of the container for expansion.
Reheating: Thaw the frozen portion overnight in the refrigerator, then heat on low until warm, adding water as needed to adjust the consistency.
Pre-preparation Options
This dish is perfect for pre-preparation! You can mix the meatball ingredients and make the meatballs up to 24 hours in advance, storing them in an airtight container in the refrigerator. Uncooked meatballs can also be frozen for up to 3 months; simply label the container with the date. To serve, simply prepare the tomato broth, add the frozen meatballs directly to the boiling broth, and cook for a few more minutes.
Expert Tips
Uniform Size: Ensure the meatballs are the same size for even cooking.
Avoid Crowding: Don't add too many meatballs at once to avoid trapping steam and causing uneven cooking.
Check Cooking Temperature: Use a meat thermometer to ensure the meatballs reach 160°F for safe cooking.
Let It Set Away: Let the broth sit for a few minutes before serving; it will thicken slightly as it cools.
Try Variations: Feel free to add spices like Italian seasoning to give this dish a unique flavor.
Frequently Asked Questions
What kind of ground meat is best for Porcupine Meatballs?
Ground beef is the preferred choice because of its rich flavor and satisfying texture. But shredded turkey is a lighter alternative that still keeps the meatballs tender and juicy.
How to tell if ingredients are fresh?
Choose fresh, firm onions without black spots. Herbs such as parsley should be bright green and not wilted. This recipe requires uncooked long-grain rice, as cooked rice doesn't bind the meatballs together effectively.
How to store leftover Porcupine Meatballs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before sealing to preserve flavor. When reheating, heat on low.
Can this dish be frozen? How?
Yes! After the dish has completely cooled, transfer it to a freezer-safe container, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. Before serving, thaw overnight in the refrigerator, then heat on low until lukewarm, adding water if necessary to adjust the consistency.
What are some dietary considerations for this dish?
If a family member is gluten-sensitive, use gluten-free Worcestershire sauce and check other ingredient labels, such as concentrated tomato soup. For a vegetarian option, use plant-based ground meat substitutes and adjust the binder, such as using flaxseed meal mixed with water instead of eggs.
What if the meatballs fall apart?
If the meatballs fall apart, it usually means more binder is needed. When making the meat mixture, make sure to use enough uncooked rice. If they still fall apart while cooking, don't worry; let the broth continue to simmer. The cooking process will help maintain their shape, and be sure to roll the meatballs tightly when preparing them.
Reviewed by EL KATIBI MARIA
on
February 10, 2026
Rating:
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