Corn soup with meatballs

The broth in this dish turns out to be slightly sweet and savory due to the addition of liquid from canned corn, and the cream makes it even tastier.

Ingredients

• Chopped meat 450 g
• Parsley or other herbs 4-5 branches
• Dried oregano ¼ h. Spoons
• Onion Powder ¼ h. Spoons
• Garlic Powder ¼ h. Spoons
• Salt taste
• Ground black pepper taste
• Canned corn 500 g
• Ground cumin 1 tsp
• Cilantro 4-5 branches
• Meat broth or water 950 ml
• Cream 120 ml
• Parmesan 70-100 g

Directions

1. Mix the minced meat with chopped herbs, oregano, onion and garlic powders, salt and pepper. Form small balls.
2. Instead of powders, you can add a little chopped garlic and onions.
3. Pour the liquid from one can of corn into a saucepan, and grind the grains with a blender. Add the remaining corn along with the liquid.
4. The weight of the corn is listed with the liquid.
5. Add cumin, salt and chopped cilantro to the same saucepan. Pour the broth over, bring to a boil and dip the meatballs into the broth. Cook the soup over low heat for 20-25 minutes.
6. Remove soup from heat, stir with cream and finely grated cheese. Serve immediately with herbs.