Slow-Cooker Vegetable & Chicken Meatball Soup

1 tablespoon olive oil

2 cups chopped yellow onions (from 1 onion)

5 garlic cloves, minced (about 5 teaspoons)

1 ½ teaspoons kosher salt

½ teaspoon black pepper

4 cups unsalted chicken stock

1 cup chopped carrots (from 1 carrot)

1 cup chopped zucchini (from 1 zucchini)

4 ounces green beans, trimmed and cut into 1 ½-inch pieces (about 1 cup)

½ cup thinly sliced celery (from 1 celery stalk)

1 (14.5 ounce) can no-salt-added diced tomatoes

1 pound ground chicken

⅓ cup whole-wheat panko (Japanese-style bread crumbs)

2 ½ tablespoons chopped fresh flat-leaf parsley

2 teaspoons chopped fresh oregano

Directions at eatingwell.com

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