Summer Pesto Mini Meatball Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until fragrant.
• STEP 2.Add chicken or turkey broth to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
• STEP 3.Meanwhile, in a mixing bowl, combine ground chicken or turkey, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix well.
• STEP 4.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 5.Add the meatballs to the simmering broth and cook for 8-10 minutes, or until cooked through.
• STEP 6.Stir in the fresh basil pesto and cook for an additional 2 minutes.
• STEP 7.Serve the soup hot, garnished with Parmesan cheese and a drizzle of olive oil.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a vegetarian version, substitute the ground chicken or turkey with plant-based ground meat.
• You can make the meatballs ahead of time and freeze them for later use.
• Feel free to adjust the amount of pesto according to your taste preference.

Storage and Serving

• This soup is best served hot.
• Garnish with freshly grated Parmesan cheese and a drizzle of olive oil for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.