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Vegetable Zoodle Soup

Recipes by Chef Steph

Chef Steph

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
Prep time
10 minutes
Cook Time
20  minutes
Serves
4 to 6

Directions

  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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