Description
Enjoy a soothing bowl of Summer Pesto Mini Meatball Soup—a quick, flavorful delight perfect for summer evenings.
Ingredients
Scale
- 2 cups fresh basil
- 1/2 cup parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic cloves
- 1/4 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 1 pound lean ground chicken or turkey
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons pesto
- 1/4 cup parmesan cheese
- 2 tablespoons olive oil
- 1 medium shallot
- 4 cups chicken stock or broth
- 1 cup tiny cut pasta
- 1/4 cup fresh basil
- 1/4 cup shaved parmesan
Instructions
- Prepare the Pesto: In your food processor, combine the basil, parmesan, pine nuts, garlic, red pepper flakes, and a pinch of salt and pepper. Pulse until small pieces remain, then blend while slowly adding the olive oil until fully combined. Store any leftovers in the fridge.
- Make the Meatballs: In a mixing bowl, combine the lean ground chicken or turkey with the seasoned breadcrumbs, parmesan, pesto, and a pinch of salt and pepper. Mix until just combined, then lovingly form the mixture into small meatballs.
- Brown the Meatballs: Heat a large stock pot over medium heat and add 1 tablespoon of olive oil. Carefully place the meatballs in a single layer, browning them on all sides for about 8 to 10 minutes. Once golden, remove them from the pan and set on a plate.
- Sauté the Shallot: In the same pot, reduce the heat to medium and add the remaining olive oil. Stir in the diced shallot with a pinch of salt, cooking until translucent—about 5 minutes. Reintroduce the meatballs to the pot along with the chicken broth.
- Cook the Pasta: Bring your mixture to a gentle simmer, then stir in the tiny cut pasta. Cook uncovered, stirring often, until the pasta is al dente—approximately 10 minutes. Taste and adjust seasoning if needed, then fold in 1 or 2 tablespoons of the pesto for added flavor.
- Serve: Ladle your delicious soup into bowls and add more pesto on each serving as desired. Finish with a sprinkle of shaved parmesan and a handful of fresh basil for a burst of flavor—and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Summer Pesto Mini Meatball