Summer Pesto Mini Meatball Soup (Printable)
Hearty summer soup with tender chicken meatballs, fresh vegetables, and aromatic basil pesto swirl.
# Ingredient List:
→ For the Mini Meatballs
01 - 10.5 oz ground chicken or turkey
02 - 2 tbsp grated Parmesan cheese
03 - 2 tbsp breadcrumbs
04 - 1 large egg
05 - 1 clove garlic, finely minced
06 - 2 tbsp finely chopped fresh parsley
07 - 1 tsp salt
08 - 1/2 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 freshly ground black 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 - 1/4 cup extra virgin olive oil
23 - 1/2 clove garlic
24 - Salt to taste
# How to Make:
01 - Combine fresh basil, Parmesan cheese, pine nuts, garlic, and salt in a food processor. Pulse until finely chopped, then drizzle in olive oil while the motor runs until smooth and creamy. Set aside at room temperature.
02 - In a medium mixing bowl, combine ground chicken or turkey with Parmesan, breadcrumbs, egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined—do not overwork. Shape mixture into 3/4-inch balls, yielding approximately 28-32 meatballs.
03 - 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 will finish cooking in the soup, so remove to a plate once browned.
04 - In the same pot, add diced onion and minced garlic. Sauté for 2 minutes until fragrant and softened. Add diced zucchini, carrot, and halved cherry tomatoes. Cook for another 3 minutes until vegetables begin to soften.
05 - Pour in the broth and bring to a gentle boil. Add pasta shapes and return browned meatballs to the pot. Reduce heat to maintain a steady simmer. Cook 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 freshly ground black pepper as needed.
07 - Ladle hot soup into serving bowls. Swirl a generous spoonful of prepared basil pesto into each bowl immediately before serving. The pesto will melt into the broth, creating a fragrant, vibrant finish.
# Helpful Tips:
01 -
- Its incredibly forgiving and comes together in under an hour
- The homemade pesto makes everything taste like summer in a bowl
- Mini meatballs mean you get tender bites in every spoonful
02 -
- Don't overwork the meatball mixture or they'll become tough and rubbery
- Browning meatballs first creates a depth of flavor you can't get from simmering alone
- The pesto is best added just before serving to preserve its bright, fresh taste
03 -
- Use wet hands when forming meatballs to prevent sticking
- Let the pesto come to room temperature before serving for better flavor