Summer Pesto Meatball Soup | The Millennial Chef

Ingredients

• 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
• 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
• Lemon zest
• Parmesan cheese
• Fresh cracked pepper