Summer Pesto Mini Meatball Soup

Name: Only Recipes
Rating: 4.9 (1247 reviews)

40 min

This summer pesto mini meatball soup is the perfect comfort food in warmer months! Lots of fresh basil, a delicious broth and noodles. Delish.

Ingredients

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1 cup packed fresh basil
¼ cup finely grated parmesan cheese
2 tablespoons pine nuts, (toasted)
2 garlic cloves
pinch of crushed red pepper
salt and pepper
½ cup extra virgin olive oil
1 pound lean ground chicken or turkey
¼ cup seasoned breadcrumbs, (panko or fine crumbs both work)
3 tablespoons pesto
2 tablespoons parmesan cheese
salt and pepper
2 tablespoons olive oil
1 shallot (diced)
8 cups chicken stock or broth, (low sodium is fine - you may want a pinch more salt)
12 ounces tiny cut pasta, (like ditalini or annellini)
fresh basil, for topping
shaved parmesan, (for topping)

1
Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week.
2
In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. (Or large! Whatever you prefer!)