Lemon, Meatloaf & Zucchini Soup

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Servings: 2 Difficulty: Advanced
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A quick, light, and zesty soup that transforms leftover meatloaf into a comforting Mediterranean-style meal.
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This light and zesty soup is a fantastic way to use up leftover meatloaf while creating a fresh, Mediterranean-inspired meal. By combining savory chicken broth with bright lemon zest, aromatic oregano, and tender zucchini, you get a dish that is both satisfying and refreshing. The instant rice adds a subtle heartiness without weighing down the broth, making it perfect for a quick weeknight dinner or a light lunch. It&# 226;€™s simple, flavorful, and comes together in under 30 minutes using pantry staples and fridge leftovers. Ideal for those seeking a low-effort, high-reward meal that feels homemade and comforting.

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Lemon, Meatloaf & Zucchini Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 341.4

Description

This light and zesty soup is a fantastic way to use up leftover meatloaf while creating a fresh, Mediterranean-inspired meal. By combining savory chicken broth with bright lemon zest, aromatic oregano, and tender zucchini, you get a dish that is both satisfying and refreshing. The instant rice adds a subtle heartiness without weighing down the broth, making it perfect for a quick weeknight dinner or a light lunch. It&# 226;€™s simple, flavorful, and comes together in under 30 minutes using pantry staples and fridge leftovers. Ideal for those seeking a low-effort, high-reward meal that feels homemade and comforting.

Ingredients

Directions

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add chopped onion and cook until soft and lightly browned, about 8 minutes.
  3. Pour in low sodium chicken broth.
  4. Rub dried oregano between your palms to release oils, then stir into the broth.
  5. Add lemon zest (from the wedge) to the pot.
  6. Stir in instant rice.
  7. Simmer for 5 minutes, stirring occasionally.
  8. Taste and adjust seasoning with lemon juice, oregano, or pepper if needed.
  9. Add thinly sliced zucchini, separating the slices as you drop them in.
  10. Simmer for another 2 minutes until zucchini is tender-crisp.
  11. Cut leftover meatloaf into bite-sized pieces and add to the soup.
  12. Simmer for 1-2 minutes just to warm the meat through.
  13. Serve hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 341.4kcal
% Daily Value *
Total Fat 17.1g27%
Saturated Fat 4.4g23%
Cholesterol 106.8mg36%
Sodium 101.4mg5%
Total Carbohydrate 7.1g3%
Dietary Fiber 0.9g4%
Sugars 1.2g
Protein 33.4g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: leftover, meatloaf, zucchini, lemon, chicken broth, oregano, instant rice, quick soup, mediterranean, light dinner, weeknight meal, easy recipe, healthy, simmered, vegetable, protein, comfort food, low fat, simple, homemade
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