Mini pesto chicken meatball soup is the ultimate comfort dish—packed with tender homemade chicken meatballs, vibrant basil pesto, and a savory broth. This *healthy, protein-rich soup* is perfect for busy weeknights, meal prep, or cozy dinners. Below, you’ll find a foolproof recipe, expert tips, and delicious variations to suit every diet.
Why You’ll Love This Recipe
- Ready in under 40 minutes—quick enough for weeknights.
- Packed with protein thanks to lean ground chicken and *nutrient-dense greens*.
- Customizable—works with *gluten-free, dairy-free, or keto* adjustments.
- Kid-approved—the mini meatballs make it fun to eat!
Table of Contents
Why This Soup Is a Must-Try
Before we get into the ingredients and steps, here’s why this pesto chicken meatball soup stands out:
✔ Quick & Easy – Ready in under 40 minutes, making it perfect for busy nights.
✔ Protein-Packed – The chicken meatballs provide lean protein, while the greens add fiber.
✔ Versatile – Works with *gluten-free, dairy-free, or low-carb* adjustments.
✔ Family-Friendly – Kids love the mini meatballs, and adults enjoy the sophisticated pesto flavor.
✔ Meal-Prep Ready – Stores well in the fridge or freezer for easy lunches.
Ingredients (Mini Pesto Chicken Meatball Soup)
For the Chicken Meatballs
- 1 lb ground chicken (or turkey for a variation)
- ½ cup breadcrumbs (use almond flour for gluten-free)
- ¼ cup grated Parmesan cheese (omit for dairy-free)
- 1 large egg (helps bind the meatballs)
- 2 cloves garlic, minced
- 1 tbsp fresh basil, chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
For the Soup Base
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 6 cups chicken broth (low-sodium recommended)
- ¼ cup basil pesto (homemade or store-bought)
- 1 cup cherry tomatoes, halved (optional but adds freshness)
- 2 cups fresh spinach or kale (packed with nutrients)
- Salt & pepper to taste
Optional Add-ins & Swaps
- ½ cup small pasta (orzo or ditalini) – Cook separately to avoid mushiness
- 1 can white beans – For extra protein and creaminess
- Red pepper flakes – For a spicy kick
- Zucchini noodles – *Low-carb alternative*
Step-by-Step Cooking Instructions
1. Make the Chicken Meatballs
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, basil, salt, and pepper.
- Mix gently with your hands—don’t overmix or the meatballs will be tough.
- Roll into *1-inch mini meatballs* (should make about 20-24).
- Cooking Methods:
- Baking (Healthier Option): Place on a parchment-lined tray and bake at 400°F for 15 minutes.
- Pan-Frying (Extra Flavor): Heat 1 tbsp olive oil in a skillet and cook for *2-3 minutes per side* until golden.
2. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until soft (*3-4 minutes*).
- Stir in minced garlic and cook for 30 seconds until fragrant.
3. Build the Soup
- Pour in chicken broth and bring to a gentle simmer.
- Stir in pesto until fully blended.
- Carefully add the meatballs and cherry tomatoes (if using).
- Let simmer for *10-12 minutes* until meatballs are cooked through.
4. Finish & Serve
- Stir in spinach or kale and cook just until wilted (*1-2 minutes*).
- Taste and adjust seasoning with salt & pepper.
- Garnish Ideas:
- Extra grated Parmesan
- Fresh basil leaves
- A drizzle of extra pesto
- Crusty bread on the side
Pro Tips for the Best (Mini Pesto Chicken Meatball Soup)
- Use a cookie scoop for evenly sized meatballs.
- Don’t overcrowd the pan when browning meatballs (cook in batches if needed).
- Low-sodium broth is best—you can always add more salt later.
- Make ahead: Meatballs can be prepped 1 day in advance.
5 Delicious Variations to Try
- Creamy Pesto Soup – Stir in ½ cup coconut milk or heavy cream.
- Spicy Version – Add ½ tsp red pepper flakes or a dash of hot sauce.
- Keto-Friendly – Skip breadcrumbs, use *extra Parmesan + almond flour*.
- Vegetarian Option – Swap chicken for tofu or chickpea meatballs.
- Extra Hearty – Add cooked pasta or white beans.
Serving Suggestions
- With Garlic Bread – Perfect for soaking up the broth.
- Over Zucchini Noodles – A low-carb twist.
- Topped with Fresh Herbs – Basil, parsley, or oregano.
Storage & Reheating
- Fridge: Keeps for *3-4 days* in an airtight container.
- Freezer: Store without greens for up to 3 months. Reheat gently on the stove.
FAQs (People Also Ask)
Can I use frozen meatballs?
Yes, but homemade tastes better—store-bought often has fillers.
How do I prevent meatballs from falling apart?
- Use *egg + breadcrumbs* as binders.
- Chill meatballs for 15 minutes before cooking.
Can I make this in a slow cooker?
Absolutely! Add raw meatballs and cook on *low for 4-6 hours*.
Is this soup gluten-free?
Yes, if you use *gluten-free breadcrumbs* or almond flour.
Final Thoughts
This mini pesto chicken meatball soup is a restaurant-quality meal you can make at home with minimal effort. The *herb-packed broth*, tender meatballs, and fresh greens create a balanced, satisfying dish that’s perfect for any occasion.
Ready to make it? Save this recipe, and don’t forget to tag us when you try it!
For more creative ideas, check out this Easy Grilled Hot Honey Chicken with Corn Salad.
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