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Chicken Meatball and Vegetable Noodle Soup

Chicken Meatball and Vegetable Noodle Soup
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Throw some zoodles into soup for a new take on a tried-and-true classic.

Ingredients

INGREDIENTS

    Directions

    Step 1

    DIRECTIONS Heat oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add wine and thyme. Cook until wine is syrupy, 1 minute. Add chicken stock. Cover; bring to a simmer. Meanwhile, gently stir together chicken, breadcrumbs, egg, Parmesan, parsley, basil, and 1/2 teaspoon each salt and ­pepper in a bowl. Form into 30 meatballs. Drop meatballs into broth. Reduce heat to low, cover, and simmer until meatballs are cooked through, 7 to 9 minutes. Add noodles and tomatoes. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes. Stir in vinegar. Season with salt and pepper. Serve immediately, garnished with basil and Parmesan.

    Step 2

    Meanwhile, gently stir together chicken, breadcrumbs, egg, Parmesan, parsley, basil, and 1/2 teaspoon each salt and ­pepper in a bowl. Form into 30 meatballs. Drop meatballs into the broth. Reduce heat to low, cover, and simmer until meatballs are cooked for 7 to 9 minutes.

    Step 3

    Add noodles and tomatoes. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes. Stir in vinegar. Season with salt and pepper. Serve immediately, garnished with basil and Parmesan.

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