chicken meatball and vegetable noodle soup

Skip spaghetti and instead, throw in a bunch of colorful zucchini, carrot, or even butternut squash noodles.

Ingredient

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

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.