Summer Pesto Mini Meatball Soup (Print Version)

Hearty summer soup with tender meatballs and fresh basil pesto swirl

# What You 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 large 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 motor running, drizzle in olive oil until smooth and well blended. Set aside until ready to serve.
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 the mixture.
03 - Form the mixture into small balls approximately ¾ inch in diameter. You should get about 28 to 32 meatballs. Place on a plate or baking sheet until ready to cook.
04 - Heat olive oil in a large pot over medium heat. Add meatballs in batches without overcrowding. Brown lightly for 3 to 4 minutes, turning occasionally. They need not be cooked through at this stage. Remove to a plate and repeat with remaining batches.
05 - In the same pot, add diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant. Add diced zucchini, carrot, and halved cherry tomatoes. Cook for another 3 minutes, stirring occasionally.
06 - Pour in the broth and bring to a gentle boil. Add pasta and return browned meatballs to the pot. Reduce heat and simmer for 8 to 10 minutes, until meatballs are cooked through and pasta is tender.
07 - Stir in baby spinach and cook for 1 to 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 just before serving. Enjoy immediately while hot.

# Expert Tips:

01 -
  • The pesto swirl transforms an ordinary soup into something restaurant-worthy with almost zero extra effort
  • Mini meatballs cook faster and distribute more evenly than larger ones, ensuring every bite has that perfect meaty goodness
  • This recipe uses up summer garden overflow like zucchini and cherry tomatoes before they overtake your counter
02 -
  • Do not overwork the meatball mixture or they will become tough and dense, just mix until combined
  • The pesto tastes best at room temperature, so make it first and let it sit while you prepare everything else
  • If making ahead, cook pasta separately and add it right before serving or it will absorb all the broth and become mushy
03 -
  • Wet your hands slightly before rolling meatballs to prevent the mixture from sticking to your fingers
  • Toast your pine nuts in a dry pan before making pesto for an extra layer of nutty flavor
  • If soup seems too thick after storing, add hot broth rather than water when reheating to maintain flavor depth

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