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
Scale
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.
