Chicken Meatball and Veggie Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Extra Virgin Olive Oil 1 small Onion, chopped3 cloves Garlic 4 tbsp dry white cooking wine2 sprig thyme8 cup unsalted chicken cooking stock1 lb chicken breast, ground 1/4 cup plain dry bread crumbs1 large egg2 tbsp parmesan cheese 2 tbsp flat leaf parsley, chopped2 tbsp basil, chopped3 cup zucchini noodles 3 cup butternut squash noodles 1 pint cherry tomatoes, halved 1 tbsp red wine vinegar
-heat oil in large dutch oven, add onion and garlic and cook until golden brown 4-6 minutes (stirring occasionally). Add wine and thyme. Cook until wine is syrupy, about 1 minute, then add chicken stock. Cover and simmer.
- in large bowl mix together meatball ingredients (chicken, parmesan, breadcrumbs, parsley, basil, and 1/2 tsp salt and pepper). Make 32 meatballs from mixture and add to the simmering broth. Reduce heat to low and simmer for 7-9 minutes, until meatballs are fully cooked.
-add veggie noodles (any variety of squash, carrot, etc) and cook for an additional 3-4 minutes until the noodles have softened. Stir in the red wine vinegar and season with salt and pepper to taste. Garnish bowls with additional basil and parmesan, if desired.
Serving Size: 1 3/4 cups (4 meatballs) per serving
- in large bowl mix together meatball ingredients (chicken, parmesan, breadcrumbs, parsley, basil, and 1/2 tsp salt and pepper). Make 32 meatballs from mixture and add to the simmering broth. Reduce heat to low and simmer for 7-9 minutes, until meatballs are fully cooked.
-add veggie noodles (any variety of squash, carrot, etc) and cook for an additional 3-4 minutes until the noodles have softened. Stir in the red wine vinegar and season with salt and pepper to taste. Garnish bowls with additional basil and parmesan, if desired.
Serving Size: 1 3/4 cups (4 meatballs) per serving
Nutritional Info Amount Per Serving
- Calories: 169.7
- Total Fat: 5.2 g
- Cholesterol: 60.8 mg
- Sodium: 298.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.7 g
- Protein: 19.7 g
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