Ultimate Summer Pesto Mini Meatball Soup (Printable Format)
Tender mini meatballs, crisp vegetables, and fresh basil pesto swirl create this vibrant summer soup ready in under an hour.
# 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 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
# How-To Steps:
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 set aside.
02 - Mix ground chicken or turkey, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper until just combined. Shape into ¾-inch mini balls, yielding approximately 28-32 meatballs.
03 - Heat olive oil in a large pot over medium heat. Add meatballs in batches and lightly brown for 3-4 minutes. Remove to a plate; they need not be cooked through at this stage.
04 - In the same pot, sauté onion and garlic for 2 minutes until softened. Add zucchini, carrot, and cherry tomatoes; cook for an additional 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 fully cooked 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 immediately before serving.
# Expert Suggestions:
01 -
- The pesto swirl at the end transforms ordinary broth into something restaurant-worthy
- Mini meatballs cook quickly and make every spoonful feel special
- Its adaptable to whatever vegetables are overflowing in your garden or farmers market haul
02 -
- The pesto must be added at the end, never cooked into the soup, or its bright flavor will turn bitter
- Mini meatballs will continue cooking as they simmer, so removing them after browning prevents them from becoming rubbery
- Pasta absorbs broth quickly, so if you are making this ahead, cook pasta separately and add it when reheating
03 -
- Wet your hands slightly before rolling meatballs to prevent the mixture from sticking
- Toast your pine nuts or sunflower seeds before adding to the pesto for deeper flavor
- Reserve a cup of pasta water before draining in case you need to thin the soup later