Porcupine Meatballs in Tomato Soup - Rosella

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 mediumlow. Cover and cook for 20-25 minutes or until rice is tender and meatballs cook through.  

Sprinkle with parsley and serve with steamed broccolini. 

watch how to make the recipe here

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