Vegetable Zoodle Soup wallacegardencenter

Vegetable Zoodle Soup

Have some fun in the kitchen creating this exciting dish mixed with garden favorites.


  • 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


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