Lunch: Meat Loaf-Escarole Soup
Ingredients
6 c. homemade or canned ready-to-serve chicken broth
3 c. water
1 1/2 c. small bow-tie egg pasta
1 head escarole
2 c. cooked, cubed meat loaf
Instructions
Bring 6 cups homemade or canned ready-to-serve chicken broth and 3 cups water to a boil in a 4- to 5-quart pot. Stir in 11/2 cups small bow-tie egg pasta and boil 6 minutes, stirring often. Meanwhile rinse and chop a head of escarole. Gradually stir into soup. Gently boil 4 minutes, then add 2 cups cooked, cubed meat loaf.
Cook 2 minutes until pasta and escarole are tender.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
