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Lemon, Meatloaf and Zucchini Soup

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Meats California Meatloaf, Soup 2 Servings

INGREDIENTS

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

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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