Summer Pesto Mini Meatball Soup (Printable version)
Hearty summer soup featuring mini chicken meatballs, fresh vegetables, and aromatic basil pesto swirl.
# List of ingredients:
→ For the Mini Meatballs
01 - 10.5 ounces ground chicken or turkey
02 - 2 tablespoons grated Parmesan cheese
03 - 2 tablespoons breadcrumbs
04 - 1 large egg
05 - 1 clove garlic, finely minced
06 - 2 tablespoons finely chopped fresh parsley
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ For the Soup
09 - 1 tablespoon 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 ounces baby spinach
16 - 5 cups low-sodium chicken or vegetable broth
17 - 3.5 ounces small pasta shapes (ditalini or orzo)
18 - Salt and freshly ground black pepper to taste
→ For the Pesto
19 - 1 ounce fresh basil leaves
20 - 1 ounce grated Parmesan cheese
21 - 0.75 ounce 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 motor running, drizzle in olive oil until smooth and emulsified. Set aside at room temperature.
02 - In a medium bowl, combine ground chicken or turkey, Parmesan, breadcrumbs, egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined—avoid overworking for tender meatballs.
03 - Roll mixture into ¾-inch balls, yielding approximately 28-32 meatballs. Place on a parchment-lined tray or plate.
04 - Heat olive oil in a large pot over medium heat. Add meatballs in batches without overcrowding. Brown lightly for 3-4 minutes, turning occasionally. They need not cook through at this stage. Transfer to a plate.
05 - In the same pot, add onion and garlic. Sauté for 2 minutes until fragrant and softened. Add zucchini, carrot, and cherry tomatoes. Cook for another 3 minutes until vegetables begin to soften.
06 - Pour in broth and bring to a gentle boil. Add pasta and return browned meatballs to the pot. Reduce heat and simmer for 8-10 minutes until meatballs are cooked through and pasta is al dente.
07 - Stir in baby spinach and cook for 1-2 minutes until just wilted. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle hot soup into serving bowls. Swirl a generous spoonful of prepared basil pesto into each bowl immediately before serving.
# Expert Advice:
01 -
- The pesto swirl at the end transforms ordinary soup into something restaurant-worthy with zero effort
- Mini meatballs cook directly in the broth, infusing every spoonful with savory depth
- Summer vegetables stay bright and tender instead of turning to mush
02 -
- Don't skip browning the meatballs first, even though they finish cooking in the soup. That initial sear creates a depth of flavor you can't get from boiling alone.
- The pesto goes in at the very end, not during cooking. Heat destroys basil's bright, peppery notes, so add it as a finishing swirl just before serving.
03 -
- Double the pesto recipe and keep the extra in your fridge for pasta, sandwiches, or roasted vegetables throughout the week.
- If you're meal-prepping, cook the pasta separately and add it just before serving, otherwise it will absorb all the broth overnight.