Um, how delicious is this summer pesto mini meatball soup?
It’s just the cutest, too.
Sure, it’s in the 90s this week and may stay there for the remainder of the month, but nothing keeps me from a comforting bowl of soup.
Am I right?
For me, summer soup often means chowder, but the idea of a bright, pesto-forward brothy bowl sounded perfect right now.
Plus: mini meatballs!
This soup reminds me a little of my homemade spaghettios — not just because I use the same tiny noodles. Those little shapes are perfect here: spoonable, comforting, and quick to cook. It’s sort of like spaghettios with meatballs, but without the tomato sauce, and honestly I love it.
I made a mini chicken meatball soup years ago and it remains a favorite. You can shape the meatballs any size you like, but making them tiny keeps the whole bowl easy to eat and extra fun. It truly is a whole meal in a bowl — but in soup form.
Here’s the deal with the pesto
I include a small-batch pesto below, but a good store-bought jar will work if that’s easier. This soup is a great way to use leftover or frozen pesto too — any pesto you enjoy will add bright herb flavor and richness.
I’ve used many kinds of pesto in similar soups: kale pesto, pistachio pesto, arugula pesto — they all work. The beauty here is how pesto is used in three ways: it flavors the meatballs, it’s stirred into the broth, and you can finish each bowl with an extra dollop on top.
The result is a soup loaded with herb and nutty parmesan flavor — comforting but not heavy.
This soup comes together quickly. You can make the pesto and meatballs ahead of time or freeze a batch of meatballs for future meals — just defrost before finishing the soup. It’s an easy freezer-friendly dinner that feels special.
And it’s ridiculously comforting without weighing you down.
Hello, dinner tonight!
Pesto Mini Meatball Soup
Summer Pesto Mini Meatball Soup
Yield:
4
people
15 mins
25 mins
40 mins
Ingredients
Small batch pesto
- 1 cup packed fresh basil
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons pine nuts, toasted
- 2 garlic cloves
- pinch of crushed red pepper
- salt and pepper
- 1/2 cup extra virgin olive oil
Mini meatballs & soup
- 1 pound lean ground chicken or turkey
- 1/4 cup seasoned breadcrumbs (panko or fine crumbs)
- 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)
- 12 ounces tiny cut pasta (ditalini or annellini)
- fresh basil, for topping
- shaved parmesan, for topping
Instructions
Pesto
- Place the basil, parmesan, pine nuts, garlic, crushed red pepper, and a pinch of salt and pepper in a food processor or blender. Pulse until the ingredients are broken down, then blend while streaming in the olive oil until combined. Store extras in the fridge for up to a week.
Mini meatballs & soup
- In a bowl, combine the ground chicken or turkey with the breadcrumbs, parmesan, pesto, and a pinch of salt and pepper. Mix until just combined, then form into mini meatballs (or larger, if you prefer).
- Heat a large stockpot over medium heat and add 1 tablespoon olive oil. Add the meatballs in a single layer and brown on all sides, about 8 to 10 minutes total. Remove the meatballs to a plate.
- Keep the pot over medium heat and add the remaining olive oil. Stir in the diced shallot with a pinch of salt and cook until translucent, about 5 minutes. Return the meatballs to the pot and add the chicken broth.
- Bring to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and add more salt and pepper if needed. Once the pasta is cooked, stir in 1 to 2 tablespoons of pesto (the broth will deepen in color). Ladle the soup into bowls and finish each bowl with additional pesto to taste. Garnish with shaved parmesan and extra fresh basil, then serve.
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Garlic bread on the side, please!