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Porcupine Meatballs in Tomato Soup


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
Prep:   15 minutes
Cook:   30 minutes
Serves:   4

Porcupine Meatballs in Tomato Soup


  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


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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