Millies Mexican Corn Soup With Mini Meatballs Food

MEXICAN MEATBALL SOUP

Steps:

• In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
• In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
• Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

MEXICAN MEATBALL SOUP

Steps:

• Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
• Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
• To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
• Place meat in a large bowl and make a well in the center.
• Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
• Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

MILLIE'S MEXICAN CORN SOUP WITH MINI MEATBALLS

Steps:

• 1. For the meatballs... In a bowl mix together ground pork, garlic powder, onion powder, oregano, salt and pepper.
• 2. Form into small meatballs, brown and set aside.
• 3. For the soup part...
• 4. In a large pot pour in 2 cans of the corn, including liquid. With third can, drain liquid into pot, then process the kernels in a food processor and add to pot.
• 5. Now process the green chiles and add to pot (you may need to add a little stock to it), along with the chicken stock, cumin, habanero sauce, epazote de comer, cilantro and meatballs. Salt and pepper to taste.
• 6. Bring to a boil then reduce heat and simmer for 30 minute. Turn off heat and stir in the cream.
• 7. To serve, garnish with a little fresh chopped cilantro and a tablespoon of cotija cheese.

MEXICAN CORN SOUP

Steps:

• If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
• In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
• Add tomato-corn puree to saucepan with remaining 2 cups of broth and cayenne pepper if desired. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
• If using parsley or cilantro mix that in along with the cream, and heat through.
• To serve, garnish with crumbled bacon, remaining parsley or cilantro, crumbled cheese, tortilla chips or strips and avocado.

MEXICAN MEATBALL SOUP OR ALBONDIGAS!

Steps:

• Heat oil in a large pot over medium heat. Add onion, carrot and chile. Cook until onion is translucent and is tender, about 5 minutes.
• Stir in oregano, cumin, and zucchini; cook 2 minutes.
• Add tomatoes, stock, water, salt, and pepper (optional). Bring to a boil, reduce heat and simmer for 15 minutes.
• Add meatballs and corn and simmer until meatballs are cooked through and hot.
• Divide cooked rice between 6 serving bowls and ladle soup over top.
• Makes 6 servings.

MEXICAN MEATBALL SOUP

Steps:

• Heat oil in heavy large pot over medium high heat.
• Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
• Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
• Cover and simmer 15 minutes.
• Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
• Mix well.
• Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
• Add rice and meat balls to soup and bring to a boil, stirring occasionall.
• Reduce heat, cover and simmer until rice and meatballs are tender.
• Stirring occasionally,about 20 minutes.
• Season with salt and pepper.

MINI MEXICAN MEATBALLS

Steps:

• Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
• Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
• Drizzle the crema over the meatballs and sprinkle with the cilantro.

MEXICAN CORN SOUP

Steps:

• 1. Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften.
• 2. Add the ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon, and saute until the meat is browned (about 5 more minutes).
• 3. Add the chicken broth. Cover and simmer for about 10 minutes.
• 4. Then add the creamed corn, cream of chicken soup, milk, green onion, and cilantro. Add a pinch of red pepper flakes (more if you want it spicier).
• 5. Place 6 corn tortillas in a stack and cut them into 1/2 to 1-inch squares. When the soup comes back up to a simmer add the cut-up tortillas and continue to simmer, covered until the tortillas are just about totally dissolved in the soup (about 15 minutes). Stir often to keep the soup from scorching.
• 6. Serve and enjoy with any or all of the suggested garnishes. If you want a crunchy garnish, stack the extra 5 tortillas and slice them into thin strips and fry them in hot oil for a few minutes until they are starting to turn a shade darker and are nice and crispy. Drain on paper towels. Then just add as much as you want to each serving. Of all the garnishes you will definitely want a spoon of sour cream in each serving.

MAGIC MEXICAN MEATBALL SOUP

Steps:

• Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
• Remove cover, add corn and salsa and simmer until corn is tender.
• Ladle into soup bowls, top with cheese and chips.

MEXICAN CHORIZO MEATBALL SOUP

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes.
• Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20).
• Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.