MEATLOAF SOUP RECIPES

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LEFTOVER MEATLOAF SOUP RECIPE | NANCY FULLER | FOOD NETWORK



Leftover Meatloaf Soup Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories     main-dish

Total Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 8

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 

Steps:

  • 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.

LEFTOVER MEATLOAF SOUP RECIPE - FOOD.COM



Leftover Meatloaf Soup Recipe - Food.com image

Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I’m really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 basic meatloaf, chopped (left over)
1 (26 ounce) can diced tomatoes
2 quarts beef broth
1 onion, diced
2 garlic cloves, minced
1 large carrot, diced
1 potato, diced
2 -3 cups frozen vegetables (peas, corn and green beans)
1/4 cup pearl barley (more if you like it thick)
1/4 cup alphabet pasta (or any other small noodles)
2 cups baby spinach leaves (optional)
1 pinch salt and pepper, to taste

Steps:

  • Sauté onions and garlic in a small amount of oil.
  • Add carrots and potatoes, and cook for another minute.
  • Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
  • Add stock and bring to a boil.
  • Add frozen vegetables, barley and pasta, and meatloaf.
  • Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
  • Toss in a few handfuls of baby spinach leaves (optional).
  • Add salt and pepper to taste.

Nutrition Facts : Calories 82.3, FatContent 0.9, SaturatedFatContent 0.1, CholesterolContent 0.6, SodiumContent 625.5, CarbohydrateContent 16.3, FiberContent 2.7, SugarContent 3.8, ProteinContent 3.6

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