Instructions

• 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.