Summer Pesto Mini Meatball Soup (Printable Version)
Tender chicken meatballs with summer vegetables and fresh basil pesto in a hearty Italian broth.
# 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 - 4.2 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 - 0.7 oz pine nuts or toasted sunflower seeds
22 - ¼ cup extra virgin olive oil
23 - ½ clove garlic
24 - Salt, to taste
# Preparation Steps:
01 - In a food processor, combine basil, Parmesan, pine nuts, garlic, and salt. Pulse until finely chopped. With the motor running, drizzle in olive oil until smooth. Set aside.
02 - In a bowl, mix ground chicken or turkey, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper until just combined. Form mixture into ¾-inch mini balls (about 28–32).
03 - Heat olive oil in a large pot over medium heat. Add the mini meatballs in batches, browning them lightly for 3–4 minutes (they do not need to be cooked through). 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, and cook for another 3 minutes.
05 - Pour in the 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 more minutes, until just wilted. Season soup to taste with salt and pepper.
07 - Ladle soup into bowls. Swirl in a generous spoonful of pesto to each bowl just before serving.
# Expert Tips:
01 -
- The meatballs stay impossibly tender, simmering gently in the broth instead of getting tough or rubbery like baked versions sometimes do
- That final swirl of pesto transforms the whole bowl, bringing a bright, fresh punch that makes every spoonful feel like summer
- It comes together faster than you'd think, perfect for those weeknights when you want something special but dont have hours to spend at the stove
02 -
- Dont overmix the meatball mixture or they'll become dense—just gently combine until everything holds together
- The pesto can lose its vibrant green color if made too far ahead, so save that step for right before you start the soup
- If you're planning leftovers, keep the pasta separate or it'll soak up all the broth overnight
03 -
- Make extra pesto and freeze it in ice cube trays for future batches
- Use a cookie scoop to get perfectly uniform meatballs without the mess