Pesto Chicken Meatball Soup (Print Version)
# Ingredients:
→ Chicken Meatballs
01 -
1¼ pounds ground chicken
02 -
½ cup panko breadcrumbs
03 -
½ cup grated Parmesan cheese
04 -
1 large egg
05 -
2 tablespoons dried parsley
06 -
2 tablespoons prepared pesto
07 -
½ teaspoon garlic powder
08 -
1 teaspoon poultry seasoning (see notes)
→ Parmesan Broth
09 -
1 tablespoon olive oil
10 -
½ cup onions, finely chopped
11 -
Pinch of red pepper flakes
12 -
6 cups chicken stock
13 -
3 cups water
14 -
2-3 Parmesan cheese rinds
→ To Finish the Soup
15 -
1 cup anellini or ditalini pasta (or other small pasta shapes)
16 -
¼ cup prepared pesto
17 -
1½ cups packed greens (kale, spinach, or other leafy greens)
18 -
Extra grated Parmesan cheese, for serving (optional)
# Instructions:
01 -
Position a rack in the center of your oven and preheat to 400°F (200°C). Line a baking sheet with aluminum foil and spray with cooking spray, or alternatively, line with parchment paper. This preparation ensures the meatballs won't stick and makes cleanup easier.
02 -
In a medium-sized mixing bowl, combine all the meatball ingredients except the ground chicken: panko breadcrumbs, Parmesan cheese, egg, dried parsley, pesto, garlic powder, and poultry seasoning. Use a fork to thoroughly mix these ingredients together. Once well combined, add the ground chicken and mix until just incorporated—overmixing can make the meatballs tough. Using a tablespoon measure, portion the mixture into individual meatballs (you should get approximately 28-35 meatballs). Place them on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 18-22 minutes, or until the meatballs are fully cooked through and reach an internal temperature of 165°F.
03 -
While the meatballs are baking, begin preparing the soup base. Heat a 5-quart Dutch oven or larger pot over medium heat. Add the olive oil, and once hot, add the chopped onions. Sauté the onions for about 5 minutes until they become translucent and begin to soften. Add a pinch of red pepper flakes and stir for 30 seconds until fragrant. Pour in the chicken stock and water, then add the Parmesan rinds. Bring the mixture to a simmer and allow it to cook for 15 minutes so the Parmesan rinds can infuse the broth with their rich, savory flavor.
04 -
After the broth has simmered for 15 minutes, add the pasta to the pot and cook according to the package instructions for the specific pasta shape you're using. When the pasta is about 3 minutes away from being fully cooked (it should still have a slight bite to it), add the prepared pesto and leafy greens to the pot. Stir to incorporate and allow the greens to wilt. Add the baked chicken meatballs to the soup and allow everything to simmer together for the final 3 minutes until the pasta is al dente and the meatballs are heated through. Using tongs or a slotted spoon, find and remove the Parmesan rinds from the soup and discard them.
05 -
Taste the soup and adjust seasoning if necessary, keeping in mind that the Parmesan and pesto already add considerable salt and flavor. Ladle the hot soup into bowls, ensuring each serving includes a generous portion of meatballs, pasta, and greens. If desired, top each bowl with additional grated Parmesan cheese for an extra layer of flavor. Serve immediately while hot, accompanied by crusty bread if desired.
# Notes:
01 -
This hearty soup combines flavorful baked chicken meatballs with a rich Parmesan-infused broth and bright notes of pesto for a comforting meal.
02 -
Save Parmesan rinds in your freezer for recipes like this - they add incredible depth of flavor to broths and soups.
03 -
The soup can be made in advance, but for best results, store the cooked pasta separately and add it to the reheated soup just before serving to prevent it from becoming too soft.