Lemon, Meatloaf And Zucchini Soup

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CATEGORY	CUISINE	TAG	YIELD
Meats	California	Meatloaf, Soup	2	Servings

INGREDIENTS

2	t	Olive oil
1/4	c	Chopped onion
2	c	Low sodium chicken broth
1/2	t	Dried oregano
1	T	Lemon
1/4	c	Instant rice
1		Zucchini, thinly sliced
		Pepper
1		Leftover meatloaf

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 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 <phannema@wizard.ucr.edu>

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