Pesto Meatball Soup
A comforting Italian-inspired soup featuring tender pesto-infused chicken meatballs, mini ditalini pasta, and a fragrant homemade basil pesto. Simmered in a savory chicken broth and finished with fresh herbs and shaved Parmesan, this soup is a perfectly balanced bowl of cozy, herbaceous goodness.
Ingredients
For the Pesto:
- 1 cup packed fresh basil
- ¼ cup finely grated parmesan cheese
- 2 tablespoons toasted pine nuts
- 2 garlic cloves
- Pinch of crushed red pepper
- Salt and pepper to taste
- ½ cup extra virgin olive oil
For the Meatballs & Soup:
- 1 lb lean ground chicken or turkey
- ¼ cup seasoned breadcrumbs panko or fine crumbs
- 3 tablespoons pesto
- 2 tablespoons parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 shallot diced
- 8 cups low-sodium chicken stock or broth
- 12 oz tiny pasta ditalini or annellini
- Fresh basil for topping
- Shaved parmesan for topping
Instructions
- In a food processor, pulse basil, parmesan, pine nuts, garlic, red pepper flakes, salt, and pepper.
- Stream in olive oil and blend until combined.
- In a bowl, combine ground chicken/turkey, breadcrumbs, parmesan, pesto, salt, and pepper.
- Form into mini meatballs.
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Brown meatballs on all sides for 8–10 minutes. Remove and set aside.
- See full steps with tips & photos → https://wimpysdiner.net/pesto-meatball-soup/
Notes
- Adjust the Consistency: If the soup becomes too thick as it sits, thin it with a splash of chicken stock or water when reheating.
- Meatball Texture: For firmer meatballs that hold their shape, chill them for 10–15 minutes before browning.