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
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.
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.
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