Try this Lemon, Meatloaf and Zucchini Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Lemon, Meatloaf and Zucchini Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: Pepper; 1/4 c Instant rice; 1/4 c Onions chopped; 2 c Low sodium chicken broth; 2 ts olive oil; 1 tb Lemon; 1/2 ts Dried Oregano; 1 sm Zucchini; thinly sliced; 1 sl Leftover meatloaf

Find the most delicious recipes here

INGREDIENTS

Pepper
1/4 c Instant rice
1/4 c Onions ; chopped
2 c Low sodium chicken broth
2 ts olive oil
1 tb Lemon
1/2 ts Dried Oregano
1 sm Zucchini; thinly sliced
1 sl Leftover meatloaf

Servings

INSTRUCTIONS

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 Gardners Turkey Loaf (recipe in this book). California Culinary Academys 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

NOTES

Alert editor

Lemon, Meatloaf and Zucchini Soup

Pepper
1/4 c Instant rice
1/4 c Onions chopped
2 c Low sodium chicken broth
2 ts olive oil
1 tb Lemon
1/2 ts Dried Oregano
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 Gardners Turkey Loaf (recipe in this book).    California Culinary Academys 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 <phannema@wizard.ucr.edu>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (296g)
Recipe Makes: 2 Servings

Calories: 138
Calories from Fat: 12 (9%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 555.8mg		19 %
Potassium 272.2mg		7 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 25.1g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 138

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe