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Gather 3 wide, shallow bowls.
Add the flour to the first, and season with salt and pepper.
Beat the egg in the second bowl.
Place the breadcrumbs in the third bowl.
Coat each ball of cheese with the flour, then dip in the egg and roll in the breadcrumbs until evenly coated. Repeat with all of the bocconcini, then place 3 balls on each skewer. Freeze for 10 minutes.
In a large saucepan over medium-high heat, add oil and heat to 350°F.
Fry the skewers until they are golden brown, about 20–30 second each.
Transfer the balls to a paper towel-lined plate then place them on a wire rack and keep warm in the oven while you fry the remaining cheese.
Serve the soup in bowls with the fried cheese skewers and a spoonful of pesto.