Summer Pesto Mini Meatball Soup Recipe

Recipe By Slurrp

This Summer Pesto Mini Meatball Soup is a light and refreshing dish perfect for warm weather. The soup is made with a flavorful broth infused with fresh basil pesto and filled with mini meatballs made from ground chicken or turkey. The meatballs are tender and juicy, and the pesto adds a burst of herbaceous flavor. Serve this soup as a starter or a main course, and garnish with a sprinkle of Parmesan cheese and a drizzle of olive oil for an extra touch of richness.

3.6
30 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Summer Pesto Mini Meatball Soup
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ingredients serve

Ingredients for Summer Pesto Mini Meatball Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Finely Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1 cup Chicken Or Turkey Broth
  • 1/4 pound Ground Chicken Or Turkey
  • 0.13 cup Breadcrumbs
  • 0.06 cup Grated Parmesan Cheese
  • 1/4 Egg
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 0.06 cup Fresh Basil Pesto
  • as per your need Parmesan Cheese, For Garnish
  • as required Olive Oil, For Garnish

Directions: 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.
Nutrition
value
839
calories per serving
52 g Fat45 g Protein82 g Carbs5 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    45g
  • Carbs
    82g
  • Fiber
    5g

MacroNutrients

  • Carbs
    82g
  • Protein
    45g
  • Fiber
    5g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    345mg
  • Iron
    6mg
  • Vitamin A
    107mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    133mg
  • Manganese
    2mg
  • Phosphorus
    579mg
  • Selenium
    34mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp