Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories