Effie's Food Corner

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Mini meatball & potato soup April 22, 2012

Filed under: Dinner,Lunch,Main dishes,Recipes — lillagreca @ 12:18 pm
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Soup is such a versatile meal and usually very easy to prepare since it virtually cooks itself…You can easily substitute one ingredient for another or add more or less of a certain ingredient…it’s all up to you really… I enjoy experimenting in the kitchen and soup is a wonderful way of combining different ingredients, and I’m almost always pleased with the results. In this case I took your basic tomato/vegetable soup and added mini meatballs to it..I love meatballs, and I love soup…perfect!

(8 servings)


500 g (1 lb) ground beef
4 medium sized potatoes (peeled and cubed)
2 ribs of celery (peeled and finely chopped)
2 large yellow onions (diced)
2 l (2 qts) water
5 dl (2 c) frozen peas
300 g (10 oz) canned corn (drained)
400 g (14 oz) canned mixed beans (rinsed and drained)
500 g  (18 oz) strained tomatoes
3 tbsp concentrated beef stock
2 tbsp butter
1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen chives (finely chopped)
1 tsp garlic powder
2 tsp paprika
1 tsp salt
1 tsp ground black pepper


1 tsp fresh or frozen chives (finely chopped)/serving
1 tbsp crème fraîche or sour cream/serving

1. In a large pot over high heat, bring water, butter and stock to a boil.
2. Add potatoes and reduce heat to medium.
3. Prepare the meatballs by mixing the ground beef with paprika, garlic powder, salt and pepper.
4. Using your hands, roll the meatballs into 2.5 cm/1 in balls.

5. Put the meatballs into the pot along with the onions, celery, peas, corn, beans, and strained tomatoes.
6. After 20-25 minutes, add herbs and give the soup a gentle stir.
7. Cook for 20-25 more minutes or until the potatoes are tender and the meatballs are cooked through.
8. Serve with a dollop of crème fraîche or sour cream in the middle and chives on top.

(Tip: Don’t like beans or peas? Substitute them with more potatoes. )


Thai-style chicken and shrimp soup April 4, 2011

I love soup because it’s versatile and can be served as a starter, a main course, or even as a dessert..  This particular soup is so hearty and creamy so it’s more of a main course rather than a starter.  It has the perfect balance of spicy, tangy, and salty and the coconut milk and sugar add a little sweetness. You will definitely want more than one bowl!

(6 servings)


4 skinless, boneless chicken breasts (cut into bite size pieces)
200-250 g  (7-8 oz) fresh or frozen small shrimp (peeled and deveined)
1 large red bell pepper (diced)
1 large yellow onion (finely chopped)
1-2 tbsp peanut oil
2 tbsp curry powder
0.5 tsp black pepper
900 g  (32 oz) strained tomatoes
400 g  (14 oz) coconut milk
3 tbsp concentrated chicken stock
1.25 dl  (½ c) water
0.5 tsp sugar
0.5 tsp salt


1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen coriander leaves (finely chopped)
1 tsp ginger root (grated or very finely chopped)

1. Heat oil over medium-high heat in a large pot.
2. Add curry powder and chicken and cook until the meat is cooked all the way through.
3. Put the onion and bell pepper in the pot and cook until tender.
4. Season with black pepper and add the shrimp, chicken stock, strained tomatoes, coconut milk, and water.
5. Cover and cook over medium heat for about 10 minutes.
6. Add sugar and salt and stir well.
7. Garnish with parsley, coriander, ginger root.

(Tip:  If you want an even spicier soup, add 1 or 2 finely chopped red chili peppers along with the onion and bell pepper.)

(Tip 2:  The shrimp can be omitted in case you’re allergic to shellfish or just don’t like seafood..)


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