Finely chop the Fresh Mint (0.25 ounce) leaves only, and place half in a medium bowl. Set aside other half for garnish when plating.
Peel and cut the Onion (1) into quarter inch pieces and set aside. Peel Carrot (2). Dice the Celery (1 stalk) and carrot into a quarter inch dice, and set aside together on a plate.
Cut Corn (1 ear) off cob. Discard cob and add to celery and carrot. Slice the Serrano Chili (1) in half up to the stem, leaving it connected it at the top. Set aside.
Mix Chicken Base (3 package) with three cups of warm water in another medium bowl. Set aside.
Add Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Egg (1) to chopped mint in a medium bowl. Mix together with a fork. Gently fold in Ground Lamb (12 ounce).
Using a one tablespoon measuring spoon, scoop lamb mixture into a ball and place meatballs onto a plate. Continue rolling. Place rolled meatballs in refrigerator for 15 minutes.
Heat a large saucepan over medium high heat and add Olive Oil (1 teaspoon). Add onions and Tomato Paste (1 tablespoon). Cook and stir for five minutes or until the onions are tender.
Add a quarter cup of the chicken broth and scrape the browned bits from the bottom of the pan. Add celery, carrot, corn, and Bay Leaf (1). Stir to coat with broth.
Add Salt (1/4 teaspoon), Ground Black Pepper (1/2 teaspoon), and remaining broth. Increase heat to high and bring to a boil.
Carefully add the meatballs to the soup. Add the Serrano Chili (1). Bring back to a boil and reduce heat to medium. Cook for thirteen minutes, stirring occasionally. Using a ladle, skim the fat off the top of the soup and discard.
While it cooks, preheat oven to 450 degrees F (230 degrees C).
Rinse medium bowl used for broth and dry the bowl. Slice White Corn Tortilla (2) in half, then into quarter inch thick lengthwise slices to form strips and place into medium bowl. Toss with Olive Oil (1 teaspoon), Salt (to taste) and Ground Black Pepper (to taste).
Line baking sheet with foil and place tortilla strips in a single layer. Bake for 5 minutes.
Stir and bake for 5 more minutes until crispy. Do not burn!
Remove bay leaf and ladle soup into two bowls with equal portions. Split serrano into each bowl to increase spice level if preferred. Garnish with the remainder of the mint over the top of soup. Carefully place crispy tortilla strips upward in the center of the soup.