Free Recipe Lemon, Meatloaf and Zucchini Soup

Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 2

Ingredients for Lemon, Meatloaf and Zucchini Soup Recipe

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

Lemon, Meatloaf and Zucchini Soup Preparation

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. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 11:39:42 -0700 (PDT) From: PatH <>

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