Many years ago I learned how to make “albondigas” soup, a traditional Mexican meatball soup. As I looked in my refrigerator today deciding what to cook for lunch, our leftover meatloaf and raw winter weather inspired me to design a soup to nourish me and keep me warm.
As always when I cook, I started with the meatloaf and started adding more vegetables, trying to get as many colors (nutrients) as possible.
I wanted some fiber (organic kidney beans), lightness (zucchini), tangy (tomato), healthy grain (leftover brown rice from a Thai take out), chicken stock (from a roasted chicken last week), detoxification (fresh parsley), and spicy (my homemade chili spice mix).
Want to see how I made it? (It only took me 10 minutes!) First, I quickly sautéed the zucchini and then added the kidney beans.
Then I added the seasonings and the chicken broth.
Cooked for 5 minutes. Added the tomatoes, meatloaf and rice.
Added chopped parsley.
Then bring to a boil and turn off burner. Plate and enjoy!
- 2 C chicken broth
- Leftover meatloaf
- 1 C kidney beans
- 1 zucchini
- 1 tomato
- 1/4 C brown rice
- 1/4 C fresh parsley,
- 3 T chili spice mix
- Quickly sautéed the zucchini
- Add the kidney beans
- Add the spices and chicken broth
- Cook for 5 minutes
- Add the tomatoes, meatloaf and rice
- Add chopped parsley
- Bring to boil and the take off heat source