The Soup Lady loves to get email. A lovely surprise came into the mailbag from Denmark and a reader named Birthe.
Dear Soup Lady,
I'm a foodie from Denmark and I have my own foodblog on: www.newyorkerbyheart.blogspot
.com You are welcome to stop by if you feel like it. It's in Danish, but has a LOT of pictures of the food I make - and the latest recipes are translated to English. My best, Birthe
ONION SOUP WITH SPICY MEATBALLS
Ingredients for broth:
- 4 onions, cut in half and sliced very thin
- 4 cloves garlic
- 50 g butter
- ½ big potato (baking potato)
- 2 tsp. paprika
- 4 tbsp. soy sauce
- 1,2 litre chicken stock
- 2 tbsp. chopped fresh sage, chives or flatleaved parsley
Ingredients for spicy meatballs:
- 200 g minced beef
- 4 tbsp. flour
- 100 ml milk
- 1 egg
- 1 shredded onion
- 2 gloves garlic, minced
- 2 tbsp. soy sauce
- 1½ tsp. chili powder or cayenne pepper
- salt, pepper
Directions:
Soup - Melt the butter in a big pot. Add the onions and the garlic at let them simmer at medium temperature for 4-5 minutes, until they're soft and clear. Stir often.
Shred the potato and add it with paprika, soy sauce, chili powder/cayenne pepper and chicken stock. Put a lid on and let it simmer for about 18-20 minutes. Add salt, pepper and cayenne/chili to taste.
Meatballs - Stir the minced meat with all the ingredients. Let it rest for about 10 minutes. Make 20 small meatballs and fry them on a pan in olive oil, until they're crisp on the outside.
Serving - Chop the herbs right before serving and add with the meatballs. Serve with some bread.
The Soup Lady loves this soup and has spiced it up just a bit more by making a mixture of the milk and egg and adding about 7 drops of hot sauce to the meatballs and putting just a pinchof red pepper flakes into the broth. I was also a bit reluctant to shred the potatoes for fear they'd dissolve in the broth. I wanted to make a small dice, but I put my faith in Birthe and she was right - the shreds held up nicely and were still visible in the serving dish. Next time I make this, I'll be using 2 potatoes because that's what I like. I'd advise you all to go visit New Yorker By Heart to see what else Brithe has on the menu.
Need help with measurement conversion?
Click here: Conversion Table for Cooks
Great photos…this looks delicious. Thanks for this recipe ! :-)
Posted by: Sorina | January 15, 2008 at 06:25 PM
This sounds really good! I just made a Spinach Cream Soup the other night from 12 Months of Monastery Soups. A great way to use up some spinach from the big box store!
Posted by: Ellen | February 01, 2008 at 09:47 PM
i loved your blog! it really is so well made with lots of thought and very healthy as well! I just started a video recipe site that shows you step by step how to make stuff, www.ifoods.tv and i also started out as a blogger so it's great seeing other bloggers doing well, keep up the good work"
Posted by: iFoods.tv | April 17, 2008 at 09:24 AM
Hi There
I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of "all the food blogs in the world" on www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers
Posted by: Niall Harbison | May 14, 2008 at 11:43 AM
Hi There
I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of "all the food blogs in the world" on www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers
Posted by: Niall Harbison | May 14, 2008 at 11:44 AM
Hi There
I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of "all the food blogs in the world" on www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers
Posted by: Niall Harbison | May 14, 2008 at 11:44 AM
Looks like a fab recipe and it's cool you gave a shout out to her even though her blog is in a different language. Amazing the people we meet by just blogging!
Posted by: Wine Blog | May 24, 2008 at 05:12 AM
Great blog. This soup sounds wonderful!!!!
Posted by: Arlene | July 11, 2008 at 07:06 PM
Sounds delicious, thanks for posting! I cannot believe it is soup season once again :)
Posted by: SavoryTv | September 04, 2008 at 02:36 AM
Hey, there’s a new website about to launch called Behind the Burner: it features exclusive tips on products and cooking techniques, as well as video demonstrations with New York City’s best chefs! Be sure to check out the website, www.behindtheburner.com, where you can sign up for email updates and more info.
Posted by: kristina | September 15, 2008 at 08:57 PM
I've just found your blog and am super bummin' that you're not posting anymore! Bring on the soup!!!!!
Posted by: Carrie | September 24, 2008 at 04:53 PM
Love your site.
Just thought you might want to add a note re Birthe's blog. If you cut and paste the url into Google search,
Google gives you the option to click on English translation - the entire blog then prints out in English.
Posted by: Kay | December 23, 2008 at 02:56 PM