Porcupine Meatballs in Tomato Soup

Recreated as part of the Rosella fan favourites series, this Porcupine Meatball recipe has been cooked the classic way; using Rosella Condensed Tomato soup.

Recipe details

Porcupine Meatballs in Tomato Soup

Ingredients

1. 500g beef mince
2. 1 small onion, grated
3. 2 tbsp chopped parsley, plus extra to serve
4. ½ cup (100g) raw white long grain rice
5. 1 tbsp Worcestershire sauce
6. 1 tsp garlic salt
7. 2 eggs
8. 2 x 390g carton Rosella Condensed Tomato Soup
9. 600ml water
10. Broccolini to serve

Directions

Step 1

Combine mince, onion, parsley, rice, Worcestershire sauce, garlic salt and eggs in a large bowl. Mix well with clean hands. Roll heaped tablespoons of mixture into meatballs. Transfer to a plate

Step 2

Combine condensed tomato soup and water in a large deep pan. Stir until combined. Bring to a boil over medium-high heat

Step 3

Add meatballs to boiling soup. Reduce heat to medium-low. Cover and cook for 20-25 minutes or until rice is tender and meatballs cook through

Step 4

Sprinkle with parsley and serve with steamed broccolini

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