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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.
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
6 quarts water
4 large carrots
1 celery root
1-2 bay leaves (optional)
2 tbsp salt
1/2 tsp ground coriander (optional)
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.
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