• Lemon, Meatloaf And Zucchini Soup

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    • 2 tsp Extra virgin olive oil
    • 1/4 c. Minced onion
    • 2 c. Low sodium chicken broth
    • 1/2 tsp Dry oregano
    • 1 Tbsp. Lemon
    • 1/4 c. Instant rice
    • 1 sm Zucchini, thinly sliced Pepper
    • 1 slc Leftover meatloaf


    1. Chop 1/4 section of a medium, yellow, onion. Heat the oil and cook the onion till soft and just beginning to brown, about 8 min, maximum. Add in 2 to 2-1/2 c. of canned chicken broth (reduced sodium and/or possibly reduced fat). Add in the oregano, rubbing it between the palms as you add in it. Remove the rind from a lemon wedge (1/8th whole) and add in which. Add in the ('ready in 5-min' kind of...) rice. Simmer about 5 min, stirring (rice will be a little under done); taste and adjust lemon, oregano, pepper, if needed. Add in zucchini, separating slices as you add in. Simmer about 2 min. Cut leftover meatloaf into bite-sized pcs and add in which. Hot through. Serve with a multigrain oat bran bread.
    2. 5 My 96 - Good with Gardner's Turkey Loaf (recipe in this book).
    3. 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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