This Pesto Meatball Soup is warm, nourishing, and bursting with herby flavor.

Mini chicken or turkey meatballs simmer in a garlicky chicken broth with tiny pasta and a swirl of homemade basil pesto.

Topped with shaved parmesan and fresh basil, this bowl is comfort food meets fresh Italian vibes—perfect for cold nights, cozy lunches, or anytime you want a hug in a bowl.

Why You’ll Love This Recipe

Savory and herby – Homemade pesto infuses every bite with bright basil flavor.

Mini meatballs = fun & flavorful – Juicy and tender, they cook quickly and soak up the broth.

Cozy and satisfying – A one-pot meal with broth, pasta, and protein in every spoonful.

Customizable richness – Stir in as much pesto as you like for your perfect bowl.

Make-ahead friendly – Meatballs and pesto can be prepped in advance for quick dinners.

What You’ll Need (Ingredient Highlights)

Fresh basil – The soul of the pesto—use packed cups for bold flavor.

Pine nuts & garlic – Toasted and blended for earthy, aromatic depth.

Parmesan cheese – Adds salty, nutty richness to both the pesto and meatballs.

Ground chicken or turkey – Lean protein that stays juicy when simmered.

Breadcrumbs – Bind the meatballs and add tender texture.

Shallot – Mild and sweet, it builds a delicate aromatic base for the broth.

Chicken stock – A savory foundation for the pasta and meatballs to simmer in.

Tiny pasta (ditalini, annellini) – Classic for soups, they cook fast and hold flavor beautifully.

Olive oil – Used in both the pesto and to sauté for added richness.

Pro Tips Before You Start

Toast the pine nuts – Just a few minutes in a dry pan adds incredible flavor to your pesto.

Don’t overmix the meatballs – Keep them tender by mixing gently and just until combined.

Use a food processor for pesto – Pulse until small bits remain, then drizzle in oil for a smooth sauce.

Brown the meatballs in batches – For best texture, don’t overcrowd the pan.

Stir pesto in last – It keeps the bright basil color and fresh flavor from fading.

How to Make Pesto Meatball Soup

Step 1: Make the Pesto

In a food processor, pulse fresh basil, parmesan, toasted pine nuts, garlic, red pepper flakes, salt, and pepper until coarsely chopped.

With the processor running, stream in olive oil until the pesto is fully combined and smooth.

Step 2: Mix the Meatballs

In a large bowl, gently combine ground chicken or turkey with breadcrumbs, parmesan, 3 tablespoons of the pesto, salt, and pepper.

Form into mini meatballs (or larger, if you prefer).

Step 3: Brown the Meatballs

Heat 1 tablespoon olive oil in a large stock pot over medium heat.

Brown the meatballs in a single layer, turning occasionally until golden—about 8–10 minutes.

Transfer to a plate.

Step 4: Sauté the Shallot
Add remaining olive oil to the pot.

Stir in diced shallot and a pinch of salt.

Cook for 5 minutes until translucent and fragrant.

Step 5: Simmer the Broth
Return meatballs to the pot.

Pour in the chicken broth and bring the mixture to a gentle simmer.

Step 6: Add the Pasta
Stir in the tiny pasta and cook uncovered for about 10 minutes, stirring often, until the pasta is al dente and the meatballs are cooked through.

Step 7: Stir in Pesto & Finish
Stir in 1 to 2 tablespoons of the pesto just before serving.

Ladle into bowls and swirl in more pesto to taste.

Step 8: Garnish and Serve
Top with shaved parmesan and extra fresh basil.

Serve warm and enjoy every cozy, herby bite!

What to Serve It With

Garlic bread – Perfect for dipping into the herby broth.

Caprese salad – A fresh and simple pairing to echo the basil flavor.

Grilled cheese sandwich – The classic combo taken up a notch with pesto.

Roasted veggies – Like asparagus, zucchini, or cherry tomatoes on the side.

Variations / Substitutions

Use store-bought pesto – Saves time and still tastes delicious.

Swap meat – Try ground beef, pork, or plant-based options for the meatballs.

Make it gluten-free – Use GF breadcrumbs and pasta.

Go dairy-free – Omit parmesan or use a vegan cheese substitute.

Use orzo or couscous – If you don’t have ditalini, any tiny pasta will work.

Storage & Leftovers

Refrigerator – Store soup and pesto separately in airtight containers for up to 4 days.

Freezer – Freeze meatballs and broth (without pasta) for up to 2 months. Add fresh pasta and pesto when reheating.

Reheating – Warm gently on the stovetop and stir in a spoonful of pesto before serving.

Batch prep tip – Make a double batch of meatballs and freeze half for later.

FAQs

Can I use store-bought pesto?
Yes! Just add a few spoonfuls to the meatballs and stir more in before serving.

What pasta works best?
Tiny pasta like ditalini or annellini is ideal, but orzo or even elbow macaroni work in a pinch.

How can I make this vegetarian?
Use plant-based meatballs and vegetable broth—still full of flavor with pesto!

Why add pesto at the end?
To keep the basil fresh and bright—the soup tastes best when the pesto isn’t overcooked.

Is this freezer friendly?
Yes, but freeze the pasta and pesto separately for best texture and color.

Can I use spinach instead of basil in the pesto?
Yes! Or try arugula for a peppery twist—it works beautifully.

Can I double the meatballs?
Absolutely—just brown them in batches and freeze extras for later meals.

Final Thoughts

This Pesto Meatball Soup is like a bowl of Italian comfort—cozy, herby, and full of texture and flavor.

Between the juicy meatballs, tender pasta, and fragrant pesto stirred in just before serving, it’s the kind of soul-warming meal I turn to on rainy days and busy evenings alike.

A big pot of this never lasts long in my kitchen!