Summer Pesto Mini Meatball Soup (Print Version)
Tender chicken meatballs simmered with summer vegetables and pasta, finished with vibrant homemade basil pesto.
# What You'll Need:
→ For the Mini Meatballs
01 - 10.5 oz ground chicken or turkey
02 - 2 tbsp grated Parmesan cheese
03 - 2 tbsp breadcrumbs
04 - 1 egg
05 - 1 clove garlic, finely minced
06 - 2 tbsp finely chopped fresh parsley
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
→ For the Soup
09 - 1 tbsp olive oil
10 - 1 small yellow onion, finely diced
11 - 2 cloves garlic, minced
12 - 1 medium zucchini, diced
13 - 1 cup cherry tomatoes, halved
14 - 1 medium carrot, diced
15 - 4.25 oz baby spinach
16 - 5 cups low-sodium chicken or vegetable broth
17 - 3.5 oz small pasta shapes (ditalini or orzo)
18 - Salt and pepper, to taste
→ For the Pesto
19 - 1 oz fresh basil leaves
20 - 1 oz grated Parmesan cheese
21 - 0.75 oz pine nuts or toasted sunflower seeds
22 - ¼ cup extra virgin olive oil
23 - ½ clove garlic
24 - Salt, to taste
# Steps:
01 - Combine basil, Parmesan, pine nuts, garlic, and salt in a food processor. Pulse until finely chopped. With the motor running, drizzle in olive oil until smooth and creamy. Set aside until ready to serve.
02 - Mix ground chicken or turkey, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper in a bowl until just combined. Shape mixture into ¾-inch mini balls, yielding approximately 28-32 meatballs.
03 - Heat olive oil in a large pot over medium heat. Add meatballs in batches and brown lightly for 3-4 minutes. They need not be cooked through at this stage. Remove browned meatballs to a plate.
04 - In the same pot, add onion and garlic. Sauté for 2 minutes until softened and fragrant. Add zucchini, carrot, and cherry tomatoes. Cook for another 3 minutes to begin developing flavor.
05 - Pour in broth and bring to a gentle boil. Add pasta and return meatballs to the pot. Simmer for 8-10 minutes until meatballs are cooked through and pasta is tender.
06 - Stir in baby spinach and cook for 1-2 minutes until just wilted. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle hot soup into serving bowls. Swirl a generous spoonful of prepared pesto into each bowl immediately before serving to preserve fresh basil flavor.
# Expert Tips:
01 -
- Its hearty enough to satisfy but somehow still feels light on a sweltering evening
- The pesto swirl transforms simple soup into something that feels restaurant worthy
02 -
- Overmixing meatball meat makes them tough, so combine until just barely holding together
- Meatballs continue cooking in the broth, so don't worry about fully cooking them during browning
03 -
- Double the pesto recipe and keep extra in the fridge for pasta or sandwiches all week
- If making ahead, cook pasta separately and add just before serving to avoid mushiness