A cozy and flavorful Italian‑inspired soup made with tender mini meatballs, ring‑shaped pasta, and a savory broth—finished with a swirl of basil pesto and shavings of Parmesan. This comforting bowl is perfect for family dinners or a warming lunch.
Why You’ll Love This Recipe
This soup brings together comforting textures and vibrant flavors. Juicy mini meatballs and al dente pasta swim in a fragrant broth, while basil pesto and Parmesan add brightness and richness. It’s an easy yet impressive one‑pot meal that satisfies the soul.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Mini Meatballs:
- ½ lb ground beef or turkey
- ¼ cup breadcrumbs
- 1 tbsp grated Parmesan
- 1 egg
- 1 garlic clove, minced
- Salt and pepper, to taste
- Olive oil, for browning
For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 cup anelletti or ditalini pasta
- Salt and pepper, to taste
To Serve:
- ¼ cup basil pesto
- Shaved Parmesan cheese
- Fresh basil leaves
Directions
- In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, salt and pepper. Roll into 1‑inch meatballs.
- In a skillet, heat olive oil and brown meatballs on all sides. Remove and set aside.
- In a soup pot, heat olive oil and sauté onion until soft. Add garlic and cook for an additional minute.
- Pour in broth and bring to a boil. Add pasta and meatballs, then reduce heat and simmer for 10–12 minutes, or until pasta is al dente and meatballs are fully cooked.
- Season the soup with salt and pepper to taste.
- Ladle into bowls, swirl in pesto, and top with shaved Parmesan and fresh basil.
Servings and timing
- Servings: 4
- Prep time: ~15 minutes
- Cook time: ~20 minutes
- Total time: ~35 minutes
These times reflect typical one‑pot soup preparations and are consistent with similar Italian‑style soups.
Variations
- Vegetarian option: Replace meatballs with chickpea or lentil balls, and use vegetable broth.
- Spicy twist: Add a pinch of red pepper flakes to the meatball mixture or sprinkle in the soup.
- Cheese variation: Substitute Parmesan with Pecorino Romano or Asiago for sharper flavor.
- Greens addition: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking.
Storage/reheating
- Storage: Cool completely, then transfer to airtight containers and refrigerate for up to 3 days.
- Reheating: Gently warm individual portions on the stovetop over medium heat, adding a splash of broth if needed. For microwave reheating, cover and heat in 1‑minute intervals, stirring until warmed through.
FAQs
Can I freeze this soup?
Yes. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
What pasta works best?
Small shapes like anelletti, ditalini, or orecchiette work well. You may also use small elbows or shells.
Can I make the meatballs ahead of time?
Yes. Prepare and cook meatballs up to 2 days in advance. Store in the refrigerator and add directly to the soup when reheating.
Is there a substitute for breadcrumbs?
Yes. Use crushed crackers, panko, or gluten‑free breadcrumbs in an equal amount.
Can I use ground pork or sausage?
Absolutely. Ground pork or Italian sausage (mild or spicy) are excellent alternatives.
How do I prevent the pasta from absorbing all the broth?
Cook the pasta just until al dente and serve promptly. If storing leftovers, keep pasta separate and add fresh when reheating.
Can I adjust the pesto amount?
Yes. Customize to taste—use a light swirl for a subtle hint or full tablespoon for more pronounced basil flavor.
Is this soup dairy‑free?
Omit the Parmesan in the meatballs and as a topping, and use dairy‑free pesto to make it dairy‑free.
How can I make it gluten‑free?
Use gluten‑free pasta and gluten‑free breadcrumbs or crushed gluten‑free crackers.
Can I add vegetables to the soup?
Yes. Add diced carrots, celery, zucchini or bell peppers with the onions and sauté until softened before adding broth.
Conclusion
This Mini Meatball Pasta Soup with Pesto offers all the warmth and flavor of classic Italian cuisine in a single bowl. With tender meatballs, satisfying pasta, and a bright pesto finish, it’s a delightful meal that comes together quickly and satisfies all ages. Perfect for weeknight dinners or cozy lunch gatherings. Let me know if you’d like a printable version or images included.
Print
Mini Meatball Pasta Soup with Pesto
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
A cozy and flavorful Italian-inspired soup made with tender mini meatballs, ring-shaped pasta, and a savory broth—finished with a swirl of basil pesto and shavings of Parmesan. This comforting bowl is perfect for family dinners or a warming lunch.
Ingredients
- 1/2 lb ground beef or turkey
- 1/4 cup breadcrumbs
- 1 tbsp grated Parmesan
- 1 egg
- 1 garlic clove, minced
- Salt and pepper to taste
- Olive oil, for browning
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 cup anelletti or ditalini pasta
- Salt and pepper to taste
- 1/4 cup basil pesto
- Shaved Parmesan cheese
- Fresh basil leaves
Instructions
- In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Roll into small 1-inch meatballs.
- In a skillet, heat olive oil and brown meatballs on all sides. Set aside.
- In a soup pot, heat 1 tbsp olive oil and sauté onion until soft. Add garlic and cook 1 minute more.
- Pour in broth, bring to a boil. Add pasta and meatballs. Simmer until pasta is tender and meatballs are fully cooked (about 10–12 minutes).
- Season with salt and pepper to taste.
- Ladle soup into bowls, swirl in a spoonful of pesto, and top with shaved Parmesan and fresh basil.
Notes
- Use ground turkey for a leaner option.
- Anelletti or ditalini pasta adds a fun texture; other small pasta shapes work too.
- Pesto can be stirred into the pot or added individually to bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
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