Directions

1. Heat oil over medium heat in a large pot or dutch oven. Add the onion and garlic and cook, stirring occasionally for 3 to 5 minutes, or until the onions are golden brown. Add wine and fresh thyme. Cook for one minute until the wine turns syrupy. Add the chicken stock and cover, bring down to a simmer.
2. While the stock is simmering, in a medium bowl stir chicken, breadcrumbs, egg, parmesan, parsley, basil, and a pinch of salt & pepper. Form into 30 meatballs and drop into the broth. Turn heat to low, cover, and simmer until meatballs are cooked through which should take 7-9 minutes.
3. Add veggie noodles and cherry tomatoes. Cook for 3-4 minutes then stir in vinegar. Add in another pinch of salt and pepper. Serve warm and garnish with basil and more parmesan.