Leftover Meatloaf Soup

Name: Leftover Meatloaf Soup
Cook time: 5 min
Total time: 20 min
Ingredients: 6 cups chicken broth or stock; 6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups); 2 cups leftover mashed potatoes, warmed; 1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans; 1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots; 1/2 cup frozen cipollini or pearl onions, thawed; 1/4 head escarole, chopped; 2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish

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Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Author : Nancy Fuller

soup meatloaf main dish

Ingredients

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6 cups chicken broth or stock6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups)2 cups leftover mashed potatoes, warmed1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots1/2 cup frozen cipollini or pearl onions, thawed1/4 head escarole, chopped2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish

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Instructions

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Step 1

In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.

Step 2

Top with the chopped fresh herbs and serve.