If you’re longing for a cozy, comforting meal that warms you from the inside out, look no further than this delicious First Frost Soup (Creamy Chicken Meatball Soup) Recipe. Packed with tender chicken meatballs, hearty white beans, and a touch of creaminess, this soup is the perfect way to welcome those chilly nights and early winter evenings. It’s vibrant with fresh vegetables and subtle herbs, creating a rich, satisfying bowl that feels like a warm hug in the cold. Whether you’re new to making homemade soups or a seasoned cook, this recipe’s balance of flavors and textures will make it a fast favorite in your kitchen rotation.
Ingredients You’ll Need
For a truly satisfying First Frost Soup (Creamy Chicken Meatball Soup) Recipe, stick to simple, wholesome ingredients that each play an important role. Every item brings flavor, texture, or depth—helping create a soup that’s hearty, creamy, and full of comforting character.
- 1 lb ground chicken: The star protein that keeps the meatballs tender and flavorful.
- 1/2 cup breadcrumbs: Binds the meatballs and keeps them light.
- 1/2 cup grated Parmesan cheese: Adds savory richness and a subtle nutty flavor to the meatballs.
- 1 egg: Essential for holding the meatballs together without making them tough.
- 1 teaspoon seasoning of choice: Customizable seasoning to fit your flavor preference.
- 1 teaspoon salt: Enhances all the elements, bringing out natural tastes.
- 1/2 teaspoon black pepper: Adds a gentle heat that blends beautifully.
- 2 tablespoons oil or butter: For sautéing veggies and adding richness, I love using a combo.
- 1 medium onion, diced (about 1 cup): Provides a sweet and aromatic base flavor.
- 1 large leek, halved and sliced (about 1 1/2 cups): Adds a mild oniony flavor and lovely texture.
- 2 medium celery sticks, sliced (about 3/4 cup): Gives a fresh crunch and subtle earthiness.
- 2 cloves garlic, minced (about 2 teaspoons): Infuses the soup with bright, fragrant notes.
- 1 tablespoon all-purpose flour: Helps thicken the soup slightly for a creamy body.
- 1/2 cup white wine (or extra broth): Adds depth and a touch of acidity to balance richness.
- 8–10 cups chicken broth (low sodium): The soup’s flavorful liquid that ties all ingredients together.
- 1 bay leaf (optional): Provides a subtle herbal aroma.
- 1 teaspoon seasoning of choice (same as above): For layering flavor as the soup simmers.
- 1 cup small pasta (pastina, orzo, or ditalini): Adds chewiness and makes the soup filling.
- 2 (15-oz) cans white beans, rinsed and drained: Boosts creaminess, protein, and heartiness.
- Salt and pepper (to taste): For final seasoning tweaks.
- 1/2 cup heavy cream (optional): Adds a luscious and velvety finish for cozy warmth.
- Extra Parmesan, fresh thyme or parsley, cracked black pepper: Perfect finishing touches for both flavor and presentation.
How to Make First Frost Soup (Creamy Chicken Meatball Soup) Recipe
Step 1: Make the Meatballs
Start by combining the ground chicken, breadcrumbs, Parmesan, egg, your chosen seasoning, salt, and black pepper in a large bowl. Gently mix everything—be tender in handling the mixture to ensure the meatballs stay moist and delicate once cooked. Roll the mixture into 1-inch meatballs, aiming for about 25 to 30. Setting these aside on a plate lets you prepare the soup base without fussing over raw meat later.
Step 2: Sauté the Vegetables
Heat your Dutch oven or a heavy soup pot over medium heat, then add your oil and/or butter. Toss in the diced onion, sliced leek, and celery and cook these vegetables until they soften, about five minutes, stirring often but watching for any browning. Adding garlic last allows its fragrant, punchy aroma to build without burning.
Step 3: Deglaze and Thicken
Sprinkle the flour over the softened vegetables, stirring for about a minute so the veggies are evenly coated—but no dry flour should remain. Pour in the white wine or extra broth next, scraping the bottom of the pot to lift any delicious browned bits. Allow this mixture to bubble for a couple of minutes until just thickened and the alcohol aroma has evaporated; this step builds the soup’s foundational flavor.
Step 4: Build the Soup and Simmer
Add eight cups of your chicken broth, along with the optional bay leaf and your remaining teaspoon of seasoning. Heat the pot to just a gentle simmer and stir in the small pasta alongside the rinsed white beans. Then, carefully nestle your uncooked meatballs into the broth one at a time. Avoid stirring vigorously at this point to keep the meatballs perfectly intact. Simmer gently for 15 to 20 minutes until both the pasta is tender and the meatballs are fully cooked through, ideally reaching 165°F in the center.
Step 5: Adjust Consistency and Finish
If the soup feels too thick after the pasta cooks, stir in up to two more cups of chicken broth to achieve your preferred consistency. Lower the heat to a gentle simmer and delicately stir in the heavy cream if you’re going for that extra cozy note. Warm the soup for just a couple minutes without boiling to preserve the cream’s richness. Taste and add more salt or pepper to round out all those beautiful flavors.
Step 6: Serve
Remove the bay leaf and ladle the soup into warm bowls. Don’t be shy with toppings—offer extra Parmesan, a sprinkle of fresh thyme or parsley, and plenty of cracked black pepper for a burst of freshness and spice. Serve alongside crusty bread for that perfect dunking experience. And if the soup thickens after standing, just thin it with a little warm broth and adjust seasoning before serving again.
How to Serve First Frost Soup (Creamy Chicken Meatball Soup) Recipe
Garnishes
A finished bowl of First Frost Soup (Creamy Chicken Meatball Soup) Recipe is begging for some bright finishing touches. Freshly grated Parmesan cheese melts just a bit into the hot broth, while herbs like thyme or parsley add an inviting color and a subtle herbaceous note. Don’t forget a crack of black pepper—it adds a gentle kick and aroma that awakens your taste buds with every spoonful.
Side Dishes
This soup is a hearty meal on its own, but pairing it with crusty artisan bread or a warm baguette elevates the comfort factor even more. Simple green salads with a light vinaigrette or roasted vegetables work beautifully as well, balancing the soup’s creamy richness with crisp freshness or caramelized depth.
Creative Ways to Present
For special occasions or when you want to impress guests, serve the soup in rustic bowls or small mini Dutch ovens to keep it warm and inviting. Garnish each bowl individually with tiny sprigs of herbs and a drizzle of good olive oil or truffle oil for an elevated touch. You can even prepare mini meatball skewers to serve alongside the soup bowls for added fun and presentation flair.
Make Ahead and Storage
Storing Leftovers
This First Frost Soup (Creamy Chicken Meatball Soup) Recipe stores wonderfully in airtight containers. Keep it refrigerated and consume within 3-4 days to enjoy the freshest flavors and textures. The meatballs soak up the broth over time, making the soup even more flavorful the next day.
Freezing
Freezing soup with meatballs can be tricky as the texture may change slightly. If you want to freeze, consider separating the meatballs from the broth first. Store the broth and cooked pasta separate from the meatballs, freeze them individually, and combine when reheating for best results. Otherwise, freeze the entire soup in portions but expect slight texture changes in the pasta and meatballs.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat to keep the cream from curdling and prevent the meatballs from becoming tough. Add a splash of broth or water to loosen the soup if it has thickened in the fridge. Stir occasionally and avoid boiling to preserve that creamy, comforting texture.
FAQs
Can I substitute ground chicken with another meat?
Absolutely! Ground turkey or even a mixture of pork and chicken work well. Just keep in mind the flavor and fat content will change slightly, so adjust seasonings accordingly for the best taste.
Is it necessary to use cream in this soup?
No, the heavy cream is optional and adds richness and a silky finish. The soup is still delicious and satisfying without it, especially if you prefer a lighter dish or dairy-free option.
What can I use instead of white wine?
If you prefer not to use wine, simply replace it with extra chicken broth. The wine adds a subtle acidity and depth, but broth will keep the soup flavorful without alcohol.
Can I make this soup vegetarian?
This particular recipe relies on chicken meatballs and broth, so it isn’t vegetarian. However, you can adapt it by swapping chicken broth for vegetable broth and replacing meatballs with chickpea or lentil patties for a vegetarian twist.
What pasta is best for this soup?
Small pasta shapes like pastina, orzo, or ditalini are ideal because they cook quickly and fit perfectly on a spoon with meatballs and beans, giving a delightful bite every time.
Final Thoughts
Nothing beats the comforting charm of this First Frost Soup (Creamy Chicken Meatball Soup) Recipe when the weather cools down. It’s like a little bowl of happiness, combining nourishment and soul-warming flavors that invite you to relax and savor the moment. I hope you enjoy making and sharing this soup as much as I do—trust me, once you try it, it’ll become a beloved part of your seasonal meal lineup.
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First Frost Soup (Creamy Chicken Meatball Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
First Frost Soup is a comforting creamy chicken meatball soup featuring tender chicken meatballs, sautéed vegetables, white beans, pasta, and a touch of cream for a cozy finish. It’s perfect for chilly days and comes together in under an hour.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon seasoning of choice (such as Italian seasoning)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soup Base
- 2 tablespoons oil or butter (1 tablespoon each recommended)
- 1 medium onion, diced (about 1 cup)
- 1 large leek, halved and sliced (about 1 1/2 cups)
- 2 medium celery sticks, sliced (about 3/4 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon all-purpose flour
- 1/2 cup white wine (or additional chicken broth)
- 8–10 cups low sodium chicken broth
- 1 bay leaf (optional)
- 1 teaspoon seasoning of choice (same as above)
Add-ins and Toppings
- 1 cup small pasta (pastina, orzo, or ditalini)
- 2 (15-oz) cans white beans, rinsed and drained
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional, for added creaminess)
- Extra grated Parmesan cheese
- Fresh thyme or parsley
- Cracked black pepper
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, seasoning, salt, and pepper. Mix gently just until combined to keep meatballs tender. Roll into 1-inch meatballs (about 25–30) and set aside.
- Sauté the vegetables: Heat a 5–6 quart Dutch oven or heavy soup pot over medium heat. Add oil and/or butter. Stir in onion, leek, and celery and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook another minute until fragrant.
- Deglaze and thicken: Sprinkle flour over vegetables and stir until coated and no dry flour remains, about 1 minute. Pour in white wine (or extra broth), scraping browned bits off the pot bottom. Let it bubble and thicken slightly for 1–2 minutes to cook off alcohol.
- Build the soup and simmer: Pour in 8 cups chicken broth, add bay leaf and remaining seasoning. Bring to a gentle simmer. Stir in pasta and white beans. Carefully add uncooked meatballs one by one, nestling into broth without stirring vigorously to keep them intact. Maintain a gentle simmer and cook 15–20 minutes until pasta is tender and meatballs reach 165°F internally.
- Adjust consistency and finish: If soup is too thick after pasta cooks, stir in up to 2 more cups broth to desired consistency. Reduce heat to low, stir in cream (if using), and warm gently for 1–2 minutes without boiling. Taste and adjust salt and pepper.
- Serve: Remove bay leaf. Ladle soup into warm bowls. Top with extra Parmesan, fresh herbs, and cracked black pepper. Serve immediately with crusty bread. If soup thickens on standing, thin with warm broth or water and re-season before serving.
Notes
- Do not overmix the meatball mixture to keep meatballs tender.
- Use a gentle simmer to prevent meatballs from breaking apart.
- Optional bay leaf adds subtle aroma but can be omitted.
- Substitute white wine with extra chicken broth if preferred.
- Adding heavy cream is optional for a richer, creamier soup.
- Adjust seasoning at the end for perfect flavor balance.
- Use small pasta like pastina, orzo, or ditalini for best texture.
- Shrink leftovers can be reheated with extra broth to loosen consistency.
