Loading Video...

Leftover Meatloaf Soup

  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 4 servings
Save Recipe

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 

Directions

  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.
  2. Top with the chopped fresh herbs and serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Garden Vegetable Soup

Tuscan Vegetable Soup

Lentil Vegetable Soup

Portuguese Chourico and Kale Soup

Spicy Fajita Soup

Beef Soup (Caldo de Res)

Leftover Stew Soup

Meatloaf Croque Monsieur (Leftovers)