Summer Pesto Mini Meatball Soup (Printable)
Light yet hearty summer soup with mini meatballs, crisp vegetables, and fresh basil pesto swirl.
# What You’ll 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 Make It:
01 - Combine basil, Parmesan, pine nuts, garlic, and salt in a food processor. Pulse until finely chopped. With the 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 black pepper. Mix gently until just combined—avoid overworking the meat.
03 - Shape the mixture into ¾-inch balls, approximately 28–32 pieces. Keep them uniform in size for even cooking.
04 - Heat olive oil in a large pot over medium heat. Add meatballs in batches, cooking for 3–4 minutes until lightly browned on all sides. They need not be cooked through at this stage. Transfer to a plate and set aside.
05 - In the same pot, add onion and garlic. Sauté for 2 minutes until softened and fragrant. Add zucchini, carrot, and cherry tomatoes, cooking for another 3 minutes until vegetables begin to soften.
06 - Pour in the broth and bring to a gentle boil. Add pasta and return browned meatballs to the pot. Reduce heat and simmer for 8–10 minutes until meatballs are cooked through and pasta is tender.
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 prepared pesto into each bowl immediately before serving.
# Expert Tips:
01 -
- Its lighter than winter soups but still incredibly satisfying
- The pesto swirl at the end makes every bowl feel restaurant special
- Mini meatballs cook quickly and evenly, meaning dinner is ready faster
02 -
- Do not overmix the meatball mixture or they will become tough and dense
- The pesto swirl should be added at the very last moment, right before eating
- Mini meatballs cook faster than you expect, so watch them carefully
03 -
- Wet your hands slightly before rolling meatballs to prevent sticking
- Use gluten-free pasta and breadcrumbs to make this entirely gluten-free
- Sunflower seeds work perfectly as a nut-free alternative in the pesto