Leftover Meatloaf Soup

Leftover Meatloaf Soup
  • Yield: 4 servings
  • Ease of cooking: Easy
    Method of cooking: Simmering
  • Prep time: 5 minutes
    Cooking time: 15 minutes


  • 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
  • 1½ cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans
  • 1½ cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots
  • ½ cup frozen cipollini or pearl onions, thawed
  • ¼ head escarole, chopped
  • 2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish


  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.
Recipe courtesy of Nancy Fuller