In a food processor, combine 1 cup of packed fresh basil, 2 tablespoons of toasted pine nuts, 2 garlic cloves, and a pinch of salt. Blend until finely chopped, then stream in ½ cup of extra virgin olive oil while blending until smooth.

In a mixing bowl, combine 1 pound of ground chicken or turkey, ¼ cup of seasoned breadcrumbs, ½ cup of homemade pesto, and some grated parmesan. Mix until just combined and form into small meatballs.

Heat a large pot over medium heat and drizzle in olive oil. Once hot, add the mini meatballs in batches, browning them on all sides for 8-10 minutes.

In the same pot, add more olive oil if needed and sauté 1 diced shallot for about 5 minutes until soft and translucent.

Return the browned meatballs to the pot, pour in 8 cups of low-sodium chicken stock, and bring to a gentle simmer for 2-3 minutes. Stir in 12 ounces of tiny cut pasta and cook uncovered for about 10 minutes until al dente.

Stir in additional pesto to taste, allow the soup to simmer for another minute, then serve hot garnished with fresh basil and shaved parmesan.