Lemon~ Meatloaf & Zucchini Soupmeatloaf, soups 2 teaspoon olive oil 1/4 cup chopped onion 2 cup low sodium chicken broth 1/2 teaspoon dried oregano 1 tablespoon lemon 1/4 cup instant rice 1 small zucchini -- thinly sliced 1 pepper 1 slice 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. Recipe By : adapted from CCA, Eating In, Greek Meatball Soup |
