Summer Pesto Mini Meatball Soup.
As the sun-soaked days of summer roll in, there’s nothing quite like a refreshing bowl of soup that captures the essence of the season. Enter the Summer Pesto Mini Meatball Soup. This delightful concoction combines the bright freshness of basil pesto with tender mini meatballs and a light chicken broth, creating a dish that is comforting yet invigorating. Perfect for a light lunch or a cozy dinner, this summer soup is as versatile as it is delicious.
Imagine a steaming bowl filled with tiny pasta, flavorful meatballs, and the aromatic notes of fresh basil wafting through the air. It’s a celebration of summer flavors that will leave your taste buds dancing and your heart warm. Whether you’re hosting a gathering or simply enjoying a quiet meal at home, this soup is sure to impress.
Reasons to Love Summer Pesto Mini Meatball Soup.
- Fresh and Flavorful: The combination of basil, garlic, and parmesan creates a vibrant flavor profile that screams summer.
- Quick and Easy: With simple ingredients and straightforward steps, this soup is perfect for weeknight dinners.
- Customizable: Feel free to adjust the ingredients based on your preferences or dietary needs.
- Perfect for Meal Prep: This soup stores well and can be enjoyed throughout the week, making it a great choice for batch cooking.
- Family-Friendly: Kids love the tiny meatballs and pasta, making it a hit with the whole family.
Ingredient Rundown
- 1 cup packed fresh basil: The star of the show, bringing freshness and a burst of flavor.
- ½ cup finely grated parmesan cheese: Adds a salty, nutty flavor that complements the pesto beautifully.
- 2 tablespoons pine nuts, toasted: For a lovely crunch and depth of flavor.
- 2 garlic cloves: Essential for that aromatic base of flavor.
- Pinch of crushed red pepper: Adds a gentle heat that enhances the overall flavor.
- Salt and pepper: To taste, of course!
- ½ cup extra virgin olive oil: For blending the pesto and cooking the meatballs.
- 1 pound lean ground chicken or turkey: The base for our mini meatballs. Lean poultry keeps it light and healthy.
- ½ cup seasoned breadcrumbs: Helps bind the meatballs for a tender texture.
- 3 tablespoons pesto: For extra flavor in the meatballs.
- 2 tablespoons parmesan cheese: To mix into the meatballs for added richness.
- 2 tablespoons olive oil: For sautéing the shallot and enhancing flavor.
- 1 shallot, diced: Milder than onion, it adds depth without overpowering.
- 8 cups chicken stock or broth: The flavorful base of the soup; low sodium is preferred.
- 12 ounces tiny cut pasta, like ditalini or annellini: Perfect for spooning alongside the meatballs.
- Fresh basil, for topping: A sprinkle of fresh herbs makes everything better.
- Shaved parmesan, for topping: Because who doesn’t love more cheese?
Cook’s Kit
- Large pot: For simmering the soup and cooking the meatballs.
- Mixing bowl: To combine the meatball ingredients.
- Cutting board and knife: For prepping the shallots and garlic.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Wooden spoon: Perfect for stirring the soup.
- Cookie scoop or tablespoon: For portioning out mini meatballs.
Build Summer Pesto Mini Meatball Soup. Step by Step
Step 1: Make the Pesto
In a food processor, combine the packed fresh basil, finely grated parmesan cheese, toasted pine nuts, garlic cloves, crushed red pepper, and a pinch of salt and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and creamy. Set aside.
Step 2: Prepare the Mini Meatballs
In a large mixing bowl, combine the lean ground chicken or turkey, seasoned breadcrumbs, 3 tablespoons of the freshly made pesto, and 2 tablespoons of parmesan cheese. Season with salt and pepper. Mix until just combined, being careful not to overmix.
Step 3: Form the Meatballs
Using a cookie scoop or tablespoon, portion out the meat mixture and roll into small balls, about 1 inch in diameter. Place them on a plate or baking sheet.
Step 4: Sauté the Shallots
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced shallots and sauté until translucent, about 3-4 minutes.
Step 5: Brown the Meatballs
Carefully add the mini meatballs to the pot, cooking in batches if necessary to avoid overcrowding. Sear them on all sides until golden brown, about 5-7 minutes. Remove the meatballs and set aside.
Step 6: Create the Soup Base
In the same pot, pour in the chicken stock and bring to a simmer. Scrape the bottom of the pot to release any browned bits, adding depth of flavor.
Step 7: Cook the Pasta
Add the tiny cut pasta to the simmering broth and cook according to package instructions, usually about 8-10 minutes.
Step 8: Combine Everything
Once the pasta is cooked, return the mini meatballs to the pot. Stir gently to combine and let simmer for an additional 2-3 minutes to heat through.
Step 9: Serve and Garnish
Ladle the soup into bowls and top with fresh basil and shaved parmesan. Enjoy your vibrant Summer Pesto Mini Meatball Soup!
Spring to Winter: Ideas
- Swap Proteins: Try ground beef, lamb, or even plant-based meat alternatives.
- Seasonal Veggies: Add in zucchini, spinach, or peas for a boost of nutrients and color.
- Different Herbs: Experiment with other herbs like cilantro or parsley if basil isn’t your favorite.
- Variations in Pasta: Use whole grain or gluten-free pasta for dietary preferences.
Avoid These Mistakes
- Overmixing Meatballs: This can lead to tough meatballs. Mix just until combined.
- Not Browning the Meatballs: Browning adds flavor; don’t skip this step!
- Cooking Pasta Too Long: Undercook it slightly, as it will continue to cook in the soup.
- Ignoring Seasoning: Taste and adjust as needed for optimal flavor.
Storage & Reheat Guide
You can store leftovers of Summer Pesto Mini Meatball Soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through. If the soup has thickened too much, add a splash of chicken stock or water to reach your desired consistency. It’s not recommended to freeze the soup, as the pasta and meatballs may become mushy upon thawing.
Summer Pesto Mini Meatball Soup. Q&A
Can I use store-bought pesto instead of homemade?
Absolutely! While homemade pesto adds a personal touch, store-bought pesto can save time and still deliver great flavor.
What can I serve with the soup?
A simple green salad or crusty bread pairs beautifully with this soup, adding a nice contrast to the warm, savory flavors.
Can I make this soup ahead of time?
Yes! You can prep the meatballs and make the soup base ahead of time. Just assemble and heat before serving.
Is this soup suitable for freezing?
It’s best not to freeze the soup due to the pasta. However, you can freeze the meatballs separately and add them to freshly made broth later.
Bring It to the Table
So there you have it: a bowl of Summer Pesto Mini Meatball Soup that is not only bursting with flavor but also embodies the spirit of summer. Whether you’re hosting a casual gathering or enjoying a quiet evening at home, this soup will bring comfort and joy to your table. Each spoonful is a reminder of sunny days and the simple pleasures of good food. So gather your ingredients, roll up your sleeves, and dive into this delightful recipe that is sure to become a summer staple in your kitchen. Enjoy!
Summer Pesto Mini Meatball Soup.
Ingredients
Equipment
Method
- In a food processor, combine the packed fresh basil, finely grated parmesan cheese, toasted pine nuts, garlic cloves, crushed red pepper, and a pinch of salt and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and creamy. Set aside.
- In a large mixing bowl, combine the lean ground chicken or turkey, seasoned breadcrumbs, 3 tablespoons of the freshly made pesto, and 2 tablespoons of parmesan cheese. Season with salt and pepper. Mix until just combined, being careful not to overmix.
- Using a cookie scoop or tablespoon, portion out the meat mixture and roll into small balls, about 1 inch in diameter. Place them on a plate or baking sheet.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced shallots and sauté until translucent, about 3-4 minutes.
- Carefully add the mini meatballs to the pot, cooking in batches if necessary to avoid overcrowding. Sear them on all sides until golden brown, about 5-7 minutes. Remove the meatballs and set aside.
- In the same pot, pour in the chicken stock and bring to a simmer. Scrape the bottom of the pot to release any browned bits, adding depth of flavor.
- Add the tiny cut pasta to the simmering broth and cook according to package instructions, usually about 8-10 minutes.
- Once the pasta is cooked, return the mini meatballs to the pot. Stir gently to combine and let simmer for an additional 2-3 minutes to heat through.
- Ladle the soup into bowls and top with fresh basil and shaved parmesan. Enjoy your vibrant Summer Pesto Mini Meatball Soup!
Notes
- Feel free to swap proteins for variety, like ground beef or plant-based alternatives.
- Add seasonal veggies like zucchini or spinach for extra nutrition.
- Store leftovers in an airtight container for up to 4 days.
