Include in Print View:

Lemon, Meatloaf & Zucchini Soup

Lemon~ Meatloaf & Zucchini Soup recipe image
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;ÂÂs 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 341.4
Dietary: Gluten-free
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;ÂÂs 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
  • 2 teaspoon Olive oil
  • 1/4 cup Chopped onion
  • 2 cup Low sodium chicken broth
  • 1/2 teaspoon Dried oregano
  • 1 tablespoon Lemon
  • 1/4 cup Instant rice
  • 1 small Zucchini -- thinly sliced
Directions
  1. 1
    Heat olive oil in a medium saucepan over medium heat.
  2. 2
    Add chopped onion and cook until soft and lightly browned, about 8 minutes.
  3. 3
    Pour in low sodium chicken broth.
  4. 4
    Rub dried oregano between your palms to release oils, then stir into the broth.
  5. 5
    Add lemon zest (from the wedge) to the pot.
  6. 6
    Stir in instant rice.
  7. 7
    Simmer for 5 minutes, stirring occasionally.
  8. 8
    Taste and adjust seasoning with lemon juice, oregano, or pepper if needed.
  9. 9
    Add thinly sliced zucchini, separating the slices as you drop them in.
  10. 10
    Simmer for another 2 minutes until zucchini is tender-crisp.
  11. 11
    Cut leftover meatloaf into bite-sized pieces and add to the soup.
  12. 12
    Simmer for 1-2 minutes just to warm the meat through.
  13. 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
Read it online: https://www.chefs-mate.com/recipe/lemon-meatloaf-zucchini-soup/