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"This is a really simple, beautiful, easy one-pot soup that you could serve for lunch or dinner," says Rach, "and I love it in the really cold months of the year. It's a kid-pleaser, it's a crowd-pleaser and it's kind of a classic." A lot of people riff on this, though, including Rach! Here, she uses rice to bind the meatballs instead of bread, hence the name "porcupine."
For more hearty soups from Rach, check out her Minestrone with Barley and Beans and Italian Chicken and Rice Stew.
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