Millies Mexican Corn Soup With Mini Meatballs Recipes

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.

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.

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.

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:

• In medium bowl, mix meatball ingredients until combined. Refrigerate mixture 15 to 30 minutes to firm up.
• Meanwhile, in 6-quart (or larger) saucepan, cook first 4 soup ingredients over medium heat about 5 minutes or until vegetables begin to soften. Add chicken broth, diced tomatoes and 1 1/2 teaspoons taco seasoning mix. Heat to boiling; reduce to simmering. Simmer 20 minutes.
• Meanwhile, shape meatball mixture into teaspoon-sized balls. Drop balls into simmering soup, one at a time, and continue to simmer about 15 minutes longer or until meatballs are cooked through. Turn off heat, and stir in lime juice before serving in bowls with lots of toppings.

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.

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.