Summer Pesto Mini Meatball Soup (Printable Version)

Tender meatballs and fresh vegetables in a light broth, finished with vibrant homemade basil pesto for perfect summer dining.

# 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

# Directions:

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 set aside.
02 - Mix ground chicken or turkey, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper 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 mini meatballs in batches, browning lightly for 3-4 minutes. They need not be cooked through at this stage. Remove to a plate.
04 - In the same pot, add onion and garlic. Sauté for 2 minutes until softened. Add zucchini, carrot, and cherry tomatoes, cooking for another 3 minutes.
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. Season soup to taste with salt and pepper.
07 - Ladle soup into bowls. Swirl a generous spoonful of pesto into each bowl just before serving.

# Expert Advice:

01 -
  • Its the perfect bridge between seasons, hearty enough for comfort but light enough for warm evenings
  • The homemade pesto makes everything taste like you spent hours, even though it comes together in minutes
02 -
  • Do not overmix the meatball mixture or they will become tough, just mix until combined
  • The pesto is added at the end, not cooked, because heat destroys that beautiful fresh basil flavor
03 -
  • Make double the pesto and use it throughout the week on pasta, sandwiches, or roasted vegetables
  • If your meatballs feel too sticky to roll, wet your hands with cold water between batches

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