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
Units
Scale
- 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
