Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil |
| ¼ cup | Chopped onion |
| 2 cups | Low sodium chicken broth |
| ½ teaspoon | Dried oregano |
| 1 tablespoon | Lemon |
| ¼ cup | Instant rice |
| 1 small | Zucchini -- thinly sliced |
| \N \N | Pepper |
| 1 slice | Leftover meatloaf |
Chop ¼ 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 2-½ 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