Leftover Meatloaf Parmesan Best Recipes

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LEFTOVER MEATLOAF SOUP

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Leftover Meatloaf Soup 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.

Provided by JesseandRayye

Categories     Clear Soup

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients:

  • 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.

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