Recipe by My Kosher Recipe Contest

Vegetable Porcupine Ball Soup

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Parve Parve
Easy Easy
6 Servings


- Egg
45 Minutes

No Diets specified

Submitted by Baila Moldavsky   Is there a way to turn a nutrient-packed broth into a full well-balanced meal that will satisfy the pickiest of eaters on a cold winter evening? With veggies, protein and a healthy starch, this recipe rounds out as a full meal in one bowl. The soup is hearty, but what everyone loves most are the porcupine balls; as the chicken balls cook, the rice slowly begins to protrude from the mixture, creating little porcupine-like shapes. Sitting down to write out the measurements, I reminisce. As the kids would come home, and the sky darkened outside, we all would sit down and enjoy each other’s company while eating one little steaming porcupine at a time.


Chicken Mixture

  • 1 lb dark chicken ground

  • 1/2 cup long grain rice

  • 1 egg yolk

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 ground black pepper

  • 1/2 tbsp salt

  • 1/2 tsp ground coriander (optional)

  • 2 oz water

Vegetable Broth

  • 6 quarts water

  • 4 large carrots

  • 1 celery root

  • 1-2 bay leaves (optional)

  • 2 tbsp salt

  • 1/2 tsp ground coriander (optional)


Prepare the Soup


Place a pot with water, salt, bay leaves, and coriander to boil. Peel and cube vegetables. Once the water boils, toss in the cut vegetables. Return to a boil.


In a bowl, combine chicken mixture ingredients. With wet hands, make walnut-sized balls from the chicken mixture and add to the pot one at a time. Once all the balls are in the pot, return to a boil, then simmer for 15 minutes.


Remove from heat and enjoy.

Vegetable Porcupine Ball Soup

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