Lemon~ meatloaf & zucchini soup
Lemon Meat Loaf Zucchini Soups
Last updated 6/12/2012 1:27:19 AM. Recipe ID 62169. Report a problem with this recipe.
Title: Lemon~ meatloaf & zucchini soup
Categories: Meatloaf, Soup
Yield: 2 Servings
2 ts Olive oil
1/4 c Chopped onion
2 c Low sodium chicken broth
1/2 ts Dried oregano
1 tb Lemon
1/4 c Instant rice
1 sm Zucchini -- thinly sliced
1 sl Leftover meatloaf
Chop 1/4 section of a medium, yellow, onion. Heat the oil and cook
the onion until soft and just beginning to brown, about 8 minutes,
maximum. Add 2 to 2-1/2 cups of canned chicken broth (reduced sodium
and/or reduced fat). Add the oregano, rubbing it between the palms as
you add it. Remove the rind from a lemon wedge (1/8th whole) and add
that. Add the ('ready in 5-minutes' kind of...) rice. Simmer about 5
minutes, stirring (rice will be a little under done); taste and
adjust lemon, oregano, pepper, if needed. Add zucchini, separating
slices as you add. Simmer about 2 minutes. Cut leftover meatloaf into
bite-sized pieces and add that. Warm through. Serve with a multigrain
oat bran bread.
5 My 96 - Good with Gardner's Turkey Loaf (recipe in this book).
California Culinary Academy's soup doubled this recipe and made about
48 meatballs from 1-lb lamb, breadcrumbs, salt, garlic, pepper, 1 egg.
Didn't find the recipe you were looking for? Search for more here!