CHICKEN MEATBALL AND VEGETABLE NOODLE SOUP

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

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

INSTRUCTIONS

1. 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.
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 broth. Reduce heat to low, cover, and simmer until meatballs are cooked through, 7 to 9 minutes.
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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