3. Vegetable Noodle Soup with Chicken Meatballs
Take a gourmet approach to chicken noodle soup with this recipe. Meatballs and fresh vegetable noodles give you all the protein and fiber you need on a cold winters evening.
INGREDIENTS
1-lb. Ground chicken breast.
6-cups vegetable noodles. Try out “zoodles” for this recipe.
1-cup of halved cherry tomatoes.
¼-cup of breadcrumbs.
8-cups of chicken broth or stock.
3-cloves of garlic.
2-sprigs of thyme.
1-egg.
2-tablespoons of grated Parmesan.
2-tablespoons of chopped parsley.
2-tablespoons of fresh basil.
2-tablespoons of extra-virgin olive oil
1-tablespoon of red wine vinegar
Crushed Himalayan pink salt and cracked black pepper.
DIRECTIONS
Heat the EVOO in a crockpot or Dutch oven over medium heat. Add the garlic and onion and cook for 4 to 6-minutes until translucent. Add the thyme and chicken stock then cover and bring it to a simmer.
In a medium mixing bowl, stir together the breadcrumbs, egg, parmesan, parsley, and basil. Add in the ground chicken and work the mixture with your hands to make 25-meatballs. Drop the meatballs into the crockpot and cook for 10-minutes. Add the tomatoes and the noodles, occasionally stirring. When the noodles are tender, add the red wine vinegar. Serve and season with salt, pepper, and fresh chopped basil.