Best 11 Millies Mexican Corn Soup With Mini Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey to the vibrant flavors of Mexico with Millie's delightful Mexican Corn Soup recipe. This hearty and comforting dish is a symphony of fresh corn, aromatic spices, and tender mini meatballs, all simmering together in a rich and flavorful broth. Served with a variety of toppings like avocado, cilantro, and cotija cheese, this soup is a feast for both the eyes and the palate.

But that's not all! This article also offers a tantalizing collection of additional recipes to satisfy your Mexican food cravings. Learn how to make Millie's famous Salsa Verde, a versatile sauce that adds a vibrant kick to any dish. Discover the secrets behind her irresistible Tortilla Soup, a classic Mexican dish bursting with flavor. And for a sweet treat, try her scrumptious Tres Leches Cake, a moist and creamy dessert that will leave you wanting more. With Millie's recipes, you'll be able to bring the authentic taste of Mexico right into your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MINI MEXICAN MEATBALLS



Mini Mexican Meatballs image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 pound meatloaf mix (a mixture of ground pork, veal and beef)
1/2 cup plain dry breadcrumbs
2 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon cumin
1 large egg
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
1/4 cup Mexican crema
2 tablespoons roughly chopped fresh cilantro

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 MEATBALL SOUP (ALBONDIGAS SOUP)



Mexican Meatball Soup (Albondigas Soup) image

This Mexican meatball soup is simple to make and absolutely delicious. We make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You'll love it!

Provided by Kristen Stevens

Categories     Soup

Time 45m

Number Of Ingredients 15

1 lb lean ground beef
½ cup raw white rice (long-grain or basmati work best)
¼ cup EACH: finely minced fresh mint and cilantro (packed)
2 teaspoons sea salt
1 teaspoon EACH: pepper, cumin, and dried oregano
1 large egg
1 tablespoon oil
2 medium carrots (diced)
1 medium onion (minced)
4 cloves garlic (minced)
1 can fire-roasted tomatoes
6 cups beef broth
Optional: ½ teaspoon chili flakes
2 medium yellow potatoes (peeled and diced)
1 cup frozen corn

Steps:

  • Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
  • Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
  • Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
  • Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.

Nutrition Facts : ServingSize 2 ½ cups, Calories 449 kcal, Sugar 3 g, Sodium 2626 mg, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 50 g, Fiber 5 g, Protein 36 g, Cholesterol 117 mg, UnsaturatedFat 8 g

MILLIE'S MEXICAN CORN SOUP WITH MINI MEATBALLS



Millie's Mexican Corn Soup with Mini Meatballs image

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

MEATBALLS
1 lb ground pork (not sausage)
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp black pepper
1/2 tsp salt
1/4 tsp oregano, dried
SOUP
3 can(s) whole kernal corn (do not drain)
1 can(s) green chiles (small can)
1 box chicken stock (32oz.)
1 tsp ground cumin
1 tsp cilantro, fresh (chopped)
1 tsp epozote de comer * found in the mexican spice rack)
1/2 c cream
cotija cheese * you can substitute with parmesean
1 tsp habanero sauce *optional

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



Mexican Corn Soup image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
Tortilla chips or fried tortilla strips, optional

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. 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.
  • Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

MINI MEATBALL SOUP



Mini Meatball Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 47m

Yield 4 big servings

Number Of Ingredients 26

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe follows*
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago

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.

MINI MEATBALL SOUP WITH BROCCOLI AND ORECCHIETTE



Mini Meatball Soup With Broccoli and Orecchiette image

The little meatballs in this cozy soup are just half-teaspoon bits of Italian sausage that needn't be rolled or browned before being plopped in. As the meatballs cook, the soup takes on the sausage's spices. This recipe is very adaptable: It calls for carrots and broccoli, but use whatever vegetables you wish. For the pasta, the tiny meatballs fit snugly in orecchiette, but feel free to use your favorite shape.

Provided by Ali Slagle

Categories     dinner, weekday, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
3 tablespoons extra-virgin olive oil
2 medium carrots, coarsely chopped
1 large head broccoli, stalks and branches peeled and coarsely chopped, head cut into small florets
3 garlic cloves, coarsely chopped
2 quarts chicken broth
8 ounces orecchiette
1 pound hot Italian sausage, casings removed
Freshly grated Parmesan, for serving

Steps:

  • Bring a medium saucepan of salted water to a boil.
  • In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
  • Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
  • Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
  • While the pasta cooks and the broth simmers, use a 1/2 teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch 1/2-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.

MEXICAN MEATBALL SOUP WITH RICE AND CILANTRO



Mexican Meatball Soup with Rice and Cilantro image

Provided by Jill Cole

Categories     Soup/Stew     Beef     Onion     Pork     Rice     Tomato     Winter     Family Reunion     Healthy     Party     Cilantro     Bon Appétit     California

Yield Makes 6 to 8 (main-course) servings

Number Of Ingredients 17

2 tablespoons olive oil
2 3/4 cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1/2 cup chunky tomato salsa (medium-hot)
1/2 cup chopped fresh cilantro
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long-grain white rice

Steps:

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

MINI MEATBALLS - MEXICAN



Mini Meatballs - Mexican image

Meatballs are always a hit. You can serve them as an appetizer with dip or as a main dish with pasta, rice or in soup! Naturally The grated carrot keeps these lean meatballs juicy and gets your kids (and picky adults!) to eat veggies without even knowing it. This is a recipe from the Canadian beef industry. Enjoy!

Provided by Nif_H

Categories     Meat

Time 35m

Yield 30 meatballs

Number Of Ingredients 11

1 lb lean ground beef
1 egg, lightly beaten
1/2 cup dry breadcrumbs
1/3 cup carrot, finely grated
1/3 cup onion, shredded
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
salsa

Steps:

  • Preheat oven to 400°F Line a baking sheet with nonstick foil or lightly oiled tin foil.
  • Lightly combine all ingredients. Roll into approximately thirty 1" balls.
  • Bake meatballs on baking tray for 15 minutes, until internal temperature reaches 160°F.

Nutrition Facts : Calories 39, Fat 1.8, SaturatedFat 0.7, Cholesterol 16, Sodium 75.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.3, Protein 3.6

MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce!

Provided by Bev I Am

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 3/4 cups chopped onions
4 cloves garlic, minced
2 small bay leaves
5 (14 1/2 ounce) cans beef broth
1 (28 ounce) can diced tomatoes (in juice)
1/2 cup chunky salsa
1/2 cup chopped fresh cilantro
1 lb lean ground beef
1/4 lb bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long grain rice

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.

Nutrition Facts : Calories 468.8, Fat 21.3, SaturatedFat 5.7, Cholesterol 106.6, Sodium 3351.8, Carbohydrate 36.7, Fiber 4.1, Sugar 9.4, Protein 34.3

MINI MEATBALL SOUP



Mini Meatball Soup image

This recipe is courtesy of Racheal Ray(30 minute meal) episode. I made this at the request of my son. We all loved it. Now when I make it I make up a double batch of the meatballs & freeze them for the next batch of soup. If doing that make sure you use fresh meat ot frozen. This has great flavor and is great if you are sick and need a little pick me up. I substitute ground venison for the 1 lb. gnd. meatloaf mix. I also substituted parmesan cheese instead of the parmigango-reggiano only because can never find it.

Provided by cherij22

Categories     Clear Soup

Time 47m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
2 carrots, peeled and chopped
2 celery ribs, chopped
1 medium onion, chopped
2 bay leaves, dried
salt & freshly ground black pepper, to taste
1 lb ground venison
1 egg, beaten
2 garlic cloves, minced
1/2 cup parmesan cheese, shredded
1/2 cup plain breadcrumbs
1/2 teaspoon nutmeg, freshly grated
6 cups low-sodium low-fat chicken broth
2 cups water
1 1/2 cups dry pasta
1 lb Baby Spinach, coarsely chopped

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.

Nutrition Facts : Calories 549, Fat 21.5, SaturatedFat 7.7, Cholesterol 148.3, Sodium 526.7, Carbohydrate 47.2, Fiber 6, Sugar 5.5, Protein 41.5

MEXICAN CORN SOUP



Mexican Corn Soup image

This is perfect for a cold day! The cheese and sour cream make this soup delicious and if you want to make it extra special add some avocado! Recipe courtesy Ingrid Hoffmann.

Provided by cookiedog

Categories     Corn

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 ears fresh corn (thawed) or 3 cups frozen corn kernels (thawed)
2 medium tomatoes, roughly chopped
4 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 garlic cloves, finely chopped
cayenne pepper (optional)
coarse salt & freshly ground black pepper
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leaf parsley (optional) or 3 tablespoons cilantro (optional)
1/2 cup fresh farmer's cheese or 1/2 cup feta cheese
sour cream
tortilla chips (optional) or fried corn tortilla strips (optional)
avocado

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.

Nutrition Facts : Calories 341.7, Fat 23.8, SaturatedFat 10.8, Cholesterol 56.2, Sodium 980.6, Carbohydrate 23.4, Fiber 3.5, Sugar 5.8, Protein 11.8

Tips:

  • Use fresh corn: Fresh corn on the cob is best for this soup, but frozen corn can be used in a pinch. If using frozen corn, thaw it completely before adding it to the soup.
  • Don't overcrowd the pan: When browning the meatballs, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Use a good quality broth: The broth is an important part of this soup, so use a good quality broth that you enjoy the taste of.
  • Season to taste: This soup is very versatile, so feel free to season it to your liking. Add more chili powder or cumin for a spicier soup, or add more lime juice for a brighter flavor.

Conclusion:

This Millie's Mexican Corn Soup with Mini Meatballs is a hearty, flavorful soup that is perfect for a cold winter day. The combination of sweet corn, savory meatballs, and spicy chili peppers is sure to please everyone at the table. Serve it with a side of crusty bread or tortillas for a complete meal.

Related Topics