Title: Lemon, Meatloaf & Zucchini Soup
Categories: Meat Soup
Yield: 2 Servings

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
		Pepper
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 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

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