porcupine meatballs cream of mushroom soup

Lemon

2 min read

·

03-02-2025

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This recipe elevates the classic comfort food of meatballs and creamy mushroom soup to a whole new level. Forget bland, store-bought versions; this recipe delivers rich, savory flavors and a satisfying texture that will become a family favorite. We're talking tender, juicy meatballs studded with fluffy rice, all swimming in a decadent, homemade cream of mushroom soup. Get ready to impress!

What Makes These Porcupine Meatballs Special?

These aren't your average meatballs. The addition of cooked rice inside the meat mixture creates unique "porcupine" meatballs, adding a delightful textural element and boosting the overall heartiness of the dish. Instead of relying on canned soup, we'll make our own creamy mushroom soup from scratch, ensuring a depth of flavor you just can't get from a can. This results in a truly elevated culinary experience, perfect for a cozy weeknight dinner or a special occasion.

Ingredients You'll Need:

For the Porcupine Meatballs:

• 1 pound ground beef (80/20 blend recommended)
• 1 cup cooked long-grain white rice
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped fresh parsley
• 1 large egg, lightly beaten
• 1/2 cup breadcrumbs (panko recommended)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Creamy Mushroom Soup:

• 1 tablespoon olive oil
• 1 pound cremini mushrooms, sliced
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Making the Porcupine Meatballs:

1. Combine Ingredients: In a large bowl, gently combine the ground beef, cooked rice, onion, parsley, egg, breadcrumbs, garlic powder, oregano, salt, and pepper. Avoid overmixing, as this can result in tough meatballs.
2. Form Meatballs: Roll the mixture into 1-inch meatballs.
3. Brown the Meatballs: Heat a large skillet over medium-high heat with a little olive oil. Brown the meatballs on all sides, then set aside.

Making the Creamy Mushroom Soup:

1. Sauté Vegetables: In the same skillet, sauté the sliced mushrooms and onion in olive oil until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Make the Roux: Sprinkle the flour over the mushrooms and onions, stirring constantly for 1-2 minutes until the flour is lightly toasted.
3. Add Broth and Cream: Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has slightly thickened. Stir in the heavy cream and thyme. Season with salt and pepper to taste.
4. Combine and Simmer: Add the browned meatballs to the soup. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the flavors have melded.

Serving Suggestions:

Serve this hearty and flavorful dish hot, garnished with fresh parsley or a sprinkle of Parmesan cheese. A side of crusty bread is perfect for soaking up the delicious creamy mushroom soup.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the meatballs or soup for a touch of heat.
• Add vegetables: Include other vegetables like carrots, celery, or bell peppers in the soup for extra nutrition and flavor.
• Use different mushrooms: Experiment with other types of mushrooms like shiitake or oyster mushrooms.
• Make it ahead: The meatballs can be made ahead of time and stored in the refrigerator until ready to cook.

This Porcupine Meatballs in Creamy Mushroom Soup recipe is a true comfort food classic, elevated with homemade goodness and a touch of culinary creativity. Enjoy!