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Amazing Summer Pesto Mini Meatball Soup. picture

Summer Pesto Mini Meatball Soup.

This Summer Pesto Mini Meatball Soup is a refreshing delight! Packed with vibrant flavors, it's perfect for a light lunch or cozy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pesto:
  • 1 cup fresh basil packed
  • ½ cup parmesan cheese finely grated
  • 2 tablespoons pine nuts toasted
  • 2 cloves garlic
  • 1 pinch crushed red pepper
  • Salt and pepper to taste
  • ½ cup extra virgin olive oil
For the Meatballs:
  • 1 pound lean ground chicken or turkey
  • ½ cup seasoned breadcrumbs
  • 3 tablespoons pesto for meatballs
  • 2 tablespoons parmesan cheese for meatballs
  • 2 tablespoons olive oil for sautéing shallots
  • 1 large shallot diced
For the Soup:
  • 8 cups chicken stock or broth low sodium preferred
  • 12 ounces tiny cut pasta like ditalini or annellini
  • Fresh basil for topping
  • Shaved parmesan for topping

Equipment

  • Large pot
  • Mixing bowl
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon
  • Cookie scoop or tablespoon

Method
 

Make the Pesto
  1. 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.
Prepare the Mini Meatballs
  1. 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.
  2. 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.
Sauté the Shallots
  1. 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.
Brown the Meatballs
  1. 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.
Create the Soup Base
  1. 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.
Cook the Pasta
  1. Add the tiny cut pasta to the simmering broth and cook according to package instructions, usually about 8-10 minutes.
Combine Everything
  1. 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.
Serve and Garnish
  1. 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.