Take taquitos for a spin in this Mexican favorite! This hearty meatball soup makes for a perfect cozy meal at home – a classic comfort food with a taquitos twist your whole family will love!
5 José Olé® Shredded Steak Taquitos in Corn Tortillas, thawed 5 minutes and coarsely chopped
1 pound ground chuck
1/2 large onion, minced
2 cloves garlic, minced
1 large egg
1 teaspoon cumin
Salt and pepper to taste
1 (4 oz.) can diced green chilies
1 Tablespoon vegetable oil
2 large carrots, peeled and chopped or sliced OR approximately 20 baby carrots, diced
2 stalks celery, sliced
1 1/2 large onions, cut in quarters
1 (16 oz.) jar of your favorite salsa
1 (32 oz.) carton lower sodium beef broth
1 teaspoon dried oregano
2 Tablespoon chopped fresh cilantro or parsley
2 cups greens, washed and roughly torn (spinach, mustard or other), optional
In a bowl, combine ground chuck, Steak Taquitos, minced onion, garlic, egg, cumin, salt and pepper and green chilies. Form into small 1" meatballs and brown in large frying pan in olive oil. Set aside and pat off excess oil.
In large pot, bring broth to a boil and add carrot, celery, quartered onion, salsa, oregano and cilantro or parsley. Return to a boil, reduce heat and cook for 20 minutes or until carrots are soft. Add the meatballs and greens if using and heat through, about 10 minutes more. Garnish with sprigs of fresh cilantro.