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–+ servings
two green and white toile patterned bowls filled with pesto meatballs and pasta soup
Print Recipe
5 from 12 votes

Pesto Meatball and Pastina Soup

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Meatballs:

  • 1 pound ground turkey or chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons basil pesto
  • 2 tablespoons extra virgin olive oil, plus more as needed

For the Soup:

  • 1 cup finely diced yellow onion
  • 1 cup finely diced carrot
  • 1 cup finely diced celery
  • 4 garlic cloves, very thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup acini di pepe
  • 1/2 cup dry white wine
  • 6 cups low-sodium chicken broth
  • 2 tablespoons basil pesto
  • 1 Parmesan cheese rind
  • 1 tablespoon freshly squeezed lemon juice
  • Fresh basil leaves, for serving
  • Freshly grated Parmesan cheese, for serving

Instructions

Make the Meatballs:

  • In a medium bowl, combine the ground turkey, salt, pepper, breadcrumbs, Parmesan, egg, and pesto. Mix until well combined, then roll into 1-inch meatballs.
  • Heat the oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook until brown on both sides, about 2 minutes per side. The meatballs do not have to be fully cooked through as they will continue to cook in the soup later. Transfer the browned meatballs to a plate and set aside.

Make the Soup:

  • Add more oil to the pan if it seems dry, then add the onions, carrots, celery, garlic, salt, and pepper and cook, stirring, until the veggies are tender, about 6 minutes.
  • Add the acini di pepe and cook, tossing to lightly toast, 1 to 2 minutes. Pour in the white wine and scape up any browned bits on the bottom of the pan. Add the broth and pesto and stir until well incorporated into the soup.
  • Add the meatballs and any of their juices back into the pot along with the cheese rind and bring to a rapid simmer, 3 to 4 minutes. Once simmering rapidly, reduce the heat so that it is just gently simmering. Cover and cook, simmering gently, until the pasta is tender and the meatballs are fully cooked, 6 to 8 minutes.
  • Remove the cheese rind and stir in the lemon juice. Taste and adjust seasonings, if desired.
  • To serve, ladle the soup into bowls. Finish with fresh basil, more grated Parmesan, and a few cracks of black pepper. Enjoy!

Nutrition

Calories: 600kcal | Carbohydrates: 55g | Protein: 46g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 110mg | Sodium: 1715mg | Potassium: 957mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5910IU | Vitamin C: 9mg | Calcium: 166mg | Iron: 4mg