Lemon, Meatloaf And Zucchini Soup Recipe
Servings: 2
Ingredients
- 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
Directions
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 2 servings | |
| Calories 236 | |
| Calories from Fat 78 | 33% |
| Total Fat 8.77g | 11% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 234mg | 10% |
| Potassium 466mg | 13% |
| Total Carbs 27.66g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.51g | 2% |
| Protein 13.27g | 21% |
