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Leftover Meatloaf Soup

Recipe courtesy of Nancy Fuller

Show: Farmhouse Rules

Episode: If Leftovers Are Wrong, I Don't Want to Be Right

Leftover Meatloaf Soup

Name: Leftover Meatloaf Soup
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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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Level: Easy

Total: 20 min
Active: 5 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 5 min

Yield: 4 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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.
Top with the chopped fresh herbs and serve.