Pesto Meatball and Pastina Soup

This Pesto Meatball and Pastina Soup is a cozy family favorite, featuring tender meatballs simmered in a fragrant basil pesto broth with pastina (very small Italian pasta). The tiny pasta adds a comforting, delicate texture that makes each spoonful satisfying without overpowering the bright pesto and savory meatballs. It’s the perfect bowl to make when the weather cools and you want something both light and comforting.

For a lighter meatball, I prefer ground turkey or chicken, but pork or beef work just as well if you want a richer flavor. You can use either store-bought or homemade pesto; a fresh refrigerated pesto has the best flavor and texture. A little grated Parmesan folded into the meatball mix adds depth and umami. The meatballs are seared briefly to develop a golden crust, then finished in the soup so they stay tender and juicy.

Use the same pot to make the full soup: the browned bits left behind after searing the meatballs add excellent flavor to the broth. Finish each bowl with torn basil leaves, extra grated Parmesan, and a few turns of black pepper for contrast.

Ingredients

• 1 pound ground turkey or chicken
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2/3 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 large egg
• 2 tablespoons basil pesto, plus 2 tablespoons for the soup
• 2 tablespoons extra virgin olive oil, plus more as needed
• 1 cup finely diced yellow onion
• 1 cup finely diced carrot
• 1 cup finely diced celery
• 4 garlic cloves, very thinly sliced
• 1 cup acini di pepe (or stellini/pastina or ditalini as alternatives)
• 1/2 cup dry white wine
• 6 cups low-sodium chicken broth
• 1 Parmesan cheese rind
• 1 tablespoon freshly squeezed lemon juice
• Fresh basil leaves, for serving

Step-by-step

Step one: make the meatballs

In a medium bowl, combine 1 pound ground turkey (or chicken), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2/3 cup panko, 1/4 cup grated Parmesan, 1 large egg, and 2 tablespoons basil pesto. Mix gently until just combined—overworking can make the meatballs dense. Roll the mixture into 1-inch meatballs and set them on a plate.

Step two: sear the meatballs

Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in a single layer and brown on both sides, about 2 minutes per side. They do not need to be fully cooked through; they will finish cooking in the soup. Transfer the browned meatballs to a plate and set aside.

Step three: sauté the vegetables

If the pot seems dry, add a tablespoon more oil. Add the diced onion, carrot, celery, sliced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5–6 minutes.

Step four: toast the pasta and deglaze

Add the acini di pepe (1 cup) and toss to lightly toast for 1–2 minutes. Pour in 1/2 cup dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot—those bits are full of flavor. Stir in the chicken broth (6 cups) and 2 tablespoons pesto, mixing until the pesto is incorporated into the broth.

Step five: finish cooking the meatballs in the soup

Return the browned meatballs and any collected juices to the pot. Add the Parmesan rind and bring the pot to a rapid simmer for 3–4 minutes to kick-start the cooking. Then reduce the heat to maintain a gentle simmer, cover, and cook until the pasta is tender and the meatballs are cooked through, about 6–8 minutes more. Remove the Parmesan rind before serving.

Step six: brighten and season

Stir in 1 tablespoon freshly squeezed lemon juice and taste the soup. Adjust salt and pepper if needed. The lemon brightens the pesto and balances the savory broth.

Step seven: garnish and serve

Ladle the soup into bowls and finish with torn fresh basil leaves, a generous grating of Parmesan, and a few cracks of black pepper. Serve hot and enjoy the comforting combination of tender meatballs, pesto-scented broth, and tiny pastina.

Recipe FAQs

Nutrition (approximate per serving)

Calories: 600 kcal • Carbohydrates: 55 g • Protein: 46 g • Fat: 21 g • Sodium: 1715 mg. Nutrition is calculated automatically and should be used only as an approximation.

Notes

Use refrigerated pesto for the best fresh flavor. If you prefer richer meatballs, substitute pork or beef for the poultry. If serving leftovers, store the soup without garnishes and add fresh basil and Parmesan just before serving.

Photography and styling by Eat Love Eats.