These little cuties are loosely based on a classic Mexican dish, Albondigas Soup, which is a meatball soup. Recipes abound, many of them involved and time-consuming, but this one is easy with very simple, basic ingredients, a scaled-down version if you will. What’s even better is that they are naturally allergen-free. Ground turkey and rice form the base of the meatballs, which are then cooked and served in chicken broth. When the rice cooks, it makes the meatballs look like little porcupines, hence the name.

I actually serve these as meatballs, without the broth, but the original intention is to serve them as a soup. They are also traditionally served with flour tortillas, but for those who are allergic to wheat, soft corn tortillas would make a nice substitute.


1 pkg ground turkey (usually 1.25 lbs)

1 large carrot, peeled and shredded

2/3 cup uncooked rice

1/2 tsp garlic powder

3/4 tsp salt

1/4 tsp pepper

8 cups chicken broth

Heat a large pot of water to boiling. In a large bowl, mix together the turkey, carrots, rice and seasonings. Form the mixture into approximately 16 balls and carefully place them in the boiling water. Reduce heat to low, cover and simmer for about 30 minutes. Drain the meatballs and return the pot to the stove. Pour in the broth and add the meatballs. Bring to a boil, then reduce heat to low and simmer for another 30 minutes.

These freeze very well – I keep them in the freezer and use them for quick lunches for my Certain Little Someone.


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