Chicken Meatball and Vegetable Noodle Soup

Name: Chicken Meatball and Vegetable Noodle Soup
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. olive oil; 1 small onion, chopped; 3 garlic cloves, chopped; 1/4 c. dry white wine; 2 sprigs fresh thyme; 8 c. chicken stock; 1 lb. ground chicken breast; 1/4 c. plain dry breadcrumbs; 1 large egg; 2 tbsp. grated Parmesan cheese, plus more for serving; 2 tbsp. chopped fresh flat-leaf parsley; 2 tbsp. chopped fresh basil, plus more for garnish; Kosher salt; Ground black pepper; 6 c. assorted vegetable noodles (such as zucchini, yellow squash, carrots, or butternut squash); 1 pint cherry tomatoes, halved; 1 tbsp. red wine vinegar

By Marian Cooper CairnsPublished: Feb 5, 2018

2 Ratings

Jump to recipe

Brian Woodcock

Yields:

8 serving(s)

Total Time:

45 mins

Throw some zoodles into soup for a new take on a tried-and-true classic.

Advertisement - Continue Reading Below

Ingredients

2 Tbsp. olive oil
1 small onion, chopped
3 garlic cloves, chopped
1/4 cup dry white wine
2 sprigs fresh thyme
8 cups chicken stock
1 lb. ground chicken breast
1/4 cup plain dry breadcrumbs
1 large egg
2 Tbsp. grated Parmesan cheese, plus more for serving
2 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. chopped fresh basil, plus more for garnish
Kosher salt
Ground black pepper
6 cups assorted vegetable noodles (such as zucchini, yellow squash, carrots, or butternut squash)
1 pint cherry tomatoes, halved
1 Tbsp. red wine vinegar

Directions

1. Step 1Heat 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.
2. Step 2Meanwhile, 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.
3. Step 3Add 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.