Summer Pesto Mini Meatball Soup (Printer-friendly)
Hearty summer soup with mini meatballs, crisp vegetables, and fresh basil pesto
# What You Need:
→ For the Mini Meatballs
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→ For the Soup
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→ For the Pesto
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# How to Make It:
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 creamy. Set aside until serving.
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 results.
03 - Shape mixture into ¾-inch balls, approximately 28-32 pieces. Keep hands lightly moistened to prevent sticking.
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. Remove to a plate—interior will finish cooking in soup.
05 - In the same pot, add diced onion and garlic. Sauté for 2 minutes until softened and fragrant. Add zucchini, carrot, and cherry tomatoes; cook for 3 minutes until vegetables begin to soften.
06 - Pour in broth and bring to a gentle boil. Add pasta and return browned meatballs to 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 reserved pesto into each portion immediately before serving.
# Expert Tips:
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- The pesto swirling into each bowl transforms simple broth into something restaurant worthy without any actual cooking effort
- Mini meatballs cook directly in the soup, absorbing all the vegetable flavors while keeping incredibly tender
- Everything comes together in under an hour, including the time it takes to blend the pesto
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- The pesto should be added right before serving, because boiling it destroys the fresh basil flavor and turns the vibrant green into an unappealing brown
- Reserve about a half cup of pasta cooking water if the soup seems too thick, as the pasta will continue absorbing liquid as it sits
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- Process a handful of spinach leaves into the pesto for extra color and nutrition, the mild flavor disappears completely
- Make double the pesto and use the extra throughout the week on pasta, sandwiches, or roasted vegetables