Chipilin soup with balls

Preparation

1. Remove the kernels from the corn and remove the chipilín leaves, wash and drain.
2. Finely chop the onions and tomatoes
3. For the balls: place the corn dough in a container, add salt and 1/3 of the chipilin leaves, then Mix and form balls of approximately 20 gr. filling them with cheese.
4. Fry the onions and tomatoes, then add water and the corn kernels and let it boil.
5. When the corn is cooked, add the remaining part of the chipilín leaves and the dough balls to the broth, then check for seasoning and bring to a boil point.