Pesto Meatball and Pastina Soup
Warm up your chilly evenings with a bowl of Pesto Meatball and Pastina Soup, brimming with tender meatballs, tiny pasta, and vibrant pesto. This comforting dish combines simple ingredients to create a restaurant-quality meal that’s perfect for any occasion. With its delightful flavors and beautiful presentation, this soup is sure to become a favorite in your home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground turkey
- 1 cup breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 6 cups low-sodium vegetable or chicken broth
- 1 cup pastina pasta
- 1/2 cup pesto sauce (homemade or store-bought)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves for garnish
Instructions
- In a bowl, mix ground turkey, breadcrumbs, egg, garlic powder, salt, and pepper. Form small meatballs, about 1 inch in diameter.
- Heat olive oil in a large pot over medium heat. Sauté meatballs until browned on all sides (about 8 minutes).
- Add broth to the pot while scraping any brown bits from the bottom. Bring to a boil.
- Stir in pastina pasta and cook according to package instructions until al dente.
- Lower heat and mix in pesto sauce until well combined. Stir in Parmesan cheese until melted.
- Serve hot, garnished with fresh basil leaves.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: For a leaner option, substitute ground beef with ground turkey or chicken. Feel free to add spinach or kale for extra greens and flavor. Leftover soup can be stored in an airtight container in the fridge for up to three days.