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Porcupine Soup

Porcupine Soup

This hearty soup features tender chicken meatballs studded with rice, simmered in a flavorful tomato-based broth. A comforting and easy meal!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Course Main Course, Soup
Cuisine American
Servings 4

Ingredients
  

For the Chicken Meatballs:

  • 1 lb 450g ground chicken
  • 1/2 cup uncooked long-grain rice
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 egg beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Soup:

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 4 cups chicken broth
  • 1 14.5 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar optional, to balance acidity
  • 1 bay leaf

Instructions
 

Prepare the Chicken Meatballs:

  • In a mixing bowl, combine ground chicken, uncooked rice, Parmesan cheese, breadcrumbs, beaten egg, garlic powder, onion powder, oregano, salt, and black pepper.
  • Mix until well combined, then shape into 1-inch meatballs and set aside.

Sauté the Vegetables:

  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, carrot, and celery, then sauté for 5 minutes until softened.

Make the Broth:

  • Pour in chicken broth, diced tomatoes, tomato sauce, Worcestershire sauce, basil, paprika, salt, black pepper, and sugar.
  • Stir well and bring to a simmer.

Add the Meatballs:

  • Gently place the chicken meatballs into the simmering soup.
  • Add the bay leaf, cover, and let cook on low heat for 30 minutes, stirring occasionally.

Final Touches & Serve:

  • Remove the bay leaf and adjust seasoning if needed.
  • Serve hot, garnished with fresh parsley or grated Parmesan.

Notes

  • Make it Spicier: Add red pepper flakes or hot sauce for extra heat.
  • Use Ground Turkey: Swap chicken for turkey for a slightly different flavor.
  • Rice Substitution: Use brown rice for a nuttier taste or quinoa for added protein.
  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
  • Slow Cooker Option: Add all soup ingredients and uncooked meatballs to a slow cooker. Cook on low for 6 hours or high for 3-4 hours.