Red Pepper Soup with Black Bean "Meat"balls

For the soup:

• 1 tablespoon olive oil
• 1 medium onion sliced
• 3 cloves garlic
• 2 tablespoons white wine
• 1 16-oz jar roasted red peppers undrained
• 2 & 1/2 cups chicken broth or vegetable
• 2 sprigs thyme or about a teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• dash Sriracha

For the "meat"balls:

• 1 15-oz cans black beans rinsed and drained
• 2 tablespoons basil fresh, chopped
• 3 oil-packed sun-dried tomatoes chopped
• 1/4 cup Panko bread crumbs
• 1 egg
• 2 teaspoons paprika
• 1/2 teaspoon salt
• pepper to taste
• 2-4 tablespoons oil from the jar of sun-dried tomatoes
• sour cream or Greek yogurt, to garnish