Pesto Spaghettios and Meatball Soup

Directions

1. In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined then form the mixture into mini meatballs. Heat a large stockpot over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate.
2. Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the wine and broth. Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stir often until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 tablespoons of the pesto. Ladle the soup into bowls and stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan, Fustini's Parmesan Spice blend and extra fresh basil and serve!