Summer Pesto Meatball Soup

Serves 4 | Total Cook Time: 40-45 minutes

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1 pound ground chicken

2 tablespoons jarred pesto

1/4 cup parmesan cheese

1 tablespoon ricotta cheese

1/2 teaspoon lemon zest + juice of lemon

1 cup panko bread crumbs

1 egg

1 clove minced garlic

Salt and pepper

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Extra virgin olive oil

1 large shallot, minced

8 cups low sodium chicken stock

12 ounces of your favorite small shaped pasta

1 teaspoon jarred pesto

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Lemon zest

Parmesan cheese

Fresh cracked pepper

Preheat your oven to 375°.
Make your meatballs. Add all of the ingredients listed above to a bowl and mix together. Take out a baking sheet, line with parchment paper (or grease), and roll your meatballs into 1/2 inch balls and line on baking sheet. Cook for 20-25 minutes.
Next, take out a large pot and add 1 tablespoon olive oil and bring to a medium heat. Add the shallot, a pinch of salt and cook until translucent. Add the meatballs and the broth. Bring to a boil then add the pasta and cook until al dente. Finish with a teaspoon of the pesto and taste for seasonings.
Garnish with lemon zest, parmesan cheese and freshly cracked black pepper!