Porcupine Meatballs in Tomato Soup
Serves: Prep time: 15 minutes | Cook time: 30 minutes | Serves 4-6 | Difficulty: Easy
- 500g beef mince
- 1 small onion, grated
- 2 tbsp chopped parsley, plus extra to serve
- ½ cup (100g) raw white long grain rice
- 1 tbsp Worcestershire sauce
- 1 tsp garlic salt
- 2 eggs
- 2 x 390g carton Rosella Condensed Tomato Soup
- 600ml water
- Broccolini to serve
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.
Combine condensed tomato soup and water in a large deep pan. Stir until combined. Bring to a boil over medium-high heat.
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.
Sprinkle with parsley and serve with steamed broccolini.
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