Meat Loaf-Escarole Soup

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.