MILLIE'S MEXICAN CORN SOUP WITH MINI MEATBALLS
The hubby and I were at the Mexican market one day and smelled such a wonderful aroma, that turned out to be Sopa de Elote, or Mexican corn soup. We had to try it and boy are we happy we did ! In their version they added mayo and cotija cheese before serving. I opted to add cream instead of mayo in this recipe. I think this...
Provided by Millie Johnson
Categories Other Soups
Time 1h
Number Of Ingredients 17
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.
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