Pesto Powerball Soup

This is a classic, hmmm what do I have in the kitchen One Bowl Wonder. I had the makings for soffritto (fancy Italian word for carrots, celery, and onions) which always makes me think of soup. That week, greens were hard to come by at the store but I had just made a pesto with supergreens and basil and still had it in a jar in the fridge. Add protein balls and I had a Pesto Powerball Soup on my hands! It felt very rustic and old country in the best possible way.

Ingredients: 

Pesto

• 2 cups fresh basil leaves, stems removed
• 2 cups baby super greens
• ¼ cup toasted pine nuts or walnuts
• 1/2 cup freshly grated parmesan cheese
• 2 large cloves garlic, minced
• ½ cup extra-virgin olive oil

Meatballs

• 1 lb of ground chicken or turkey (dark meat) or 1 lb of ground Beyond Beef
• 1 egg or flax egg
• 1/3 cup bread crumbs
• ½ tsp garlic powder
• ½ tsp onion powder
• 1/3 cup chopped Italian parsley
• Sea salt
• Fresh cracked black pepper
• Olive oil for frying

 Soup

• 2 large carrots, diced
• 2 stalks celery, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 Tbsp extra virgin olive oil
• Sea salt
• Fresh cracked black pepper
• 4 cups chicken or vegetable broth

Instructions:

Pesto 

1. Combine basil leaves, super greens, pine nuts or walnuts, garlic and cheese in a blender or food processor and mix until very finely minced.
2. With the machine running drizzle in the oil and mix until the pesto is smooth.
3. Use right away or store in a jar in the refrigerator or freezer.

Meatballs

1. Combine everything in a large bowl. Use hands or a large spoon to mix well.
2. Roll into silver dollar sized balls and place on a plate.
3. Heat olive oil in a large skillet.over medium heat, about a half inch deep,
4. Add meatballs in batches, keep space between them, usually 2-3 batches will do depending on the size of your skillet.
5. Brown on one side, turn to the other side and then continue turning to the other two sides as each side browns.
6. Remove to drain excess oil on a cooling rack over paper towels on a cookie sheet.

Soup

1. Heat olive oil over medium heat in a large soup pot.
2. Add all vegetables and stir to combine and coat with oil.
3. Season with salt and pepper. Saute 5 minutes, stir every minute or so.
4. Add broth, bring to a boil, then reduce to low.
5. Add meatballs, cook until they are re-heated through.
6. Ladle into bowls and top with a dollop or two of your super greens pesto!