Ingredients
2 cans tomato soup plus 2 cans water (enough to submerge porcupines)
1 pound lean beef or ground round
1/2 cup rice, plus 1 tablespoon
1 egg
1/2-1 small onion, minced
1 handful parsley, minced
1 bayleaf
1/2 teaspoon thyme
Preparation
Combine beef, onion, 1/2 cup rice, parsley, egg, salt, pepper and thyme and roll into medium sized porcupines.
In large dutch oven, add soup, water, bayleaf and extra onion/parsley/1 tbsp rice.
Add porcupines and make sure they are submerged. Add extra water until covered.
Bring to boil, then cover and simmer.
Check porcupines for doneness by judging the rice after about 30 minutes and add time as needed. The sauce will thicken, but add water as needed.
