Vegetable Zoodle Soup
ingredients
Vegetable Zoodle Soup
- 2 tablespoons - 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 pound - ground chicken breast
- 1/4 cup - plain dry breadcrumbs
- 1 - large egg
- 2 tablespoons - grated Parmesan cheese, plus more for serving
- 2 tablespoons - chopped fresh flat-leaf parsley
- 2 tablespoons - chopped fresh basil, plus more for garnish
- 1/2 tablespoon - kosher salt
- 1/2 teaspoon - ground black pepper
- 6 cups - assorted vegetable noodles (such as zucchini, yellow squash, carrots, or butternut squash)
- 1 pint - pint cherry tomatoes, halved
- 1 tablespoon - red wine vinegar
10 minutes
20 minutes
4 to 6
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.