Chicken Meatball and Veggie Noodle Soup

2 tbsp Extra Virgin Olive Oil
1 small Onion, chopped
3 cloves Garlic
4 tbsp dry white cooking wine
2 sprig thyme
8 cup unsalted chicken cooking stock
1 lb chicken breast, ground
1/4 cup plain dry bread crumbs
1 large egg
2 tbsp parmesan cheese
2 tbsp flat leaf parsley, chopped
2 tbsp basil, chopped
3 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