• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Lemon, Meatloaf and Zucchini Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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
  • Pepper
  • 1 sl Leftover meatloaf

 Directions

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.

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