If you’ve been searching for a heartwarming, soul-soothing meal that feels like a cozy hug in a bowl, you’re going to adore the First Frost Soup (Creamy Chicken Meatball Soup) Recipe. This luscious blend of tender chicken meatballs, tender vegetables, creamy broth, and comforting pasta is perfect for chilly evenings or anytime you want a satisfying yet nourishing dish. With its delicate balance of flavors and textures, this soup not only warms you up but also brings a touch of homemade love to your table. Prepare to fall in love with a recipe that’s as inviting as it is delicious!
Ingredients You’ll Need
You won’t believe how a handful of simple, wholesome ingredients come together in this First Frost Soup (Creamy Chicken Meatball Soup) Recipe to create a comforting masterpiece. Each component plays its part, from the juicy chicken meatballs to the fragrant vegetables and rich broth, combining to deliver a soup that’s both wholesome and indulgently creamy.
- 1 lb ground chicken: The star protein, providing tender, flavorful meatballs.
- 1/2 cup breadcrumbs: Helps bind the meatballs perfectly for a tender bite.
- 1/2 cup grated Parmesan cheese: Adds a subtle nutty richness to the meatballs.
- 1 egg: Acts as a natural binder for the meatball mixture.
- 1 teaspoon seasoning of choice: Infuses the meatballs with your favorite herbs or spices.
- 1 teaspoon salt: Enhances all the flavors in the meatballs and soup.
- 1/2 teaspoon black pepper: Adds just the right gentle kick.
- 2 tablespoons oil or butter: Provides a flavorful base for sautéing vegetables.
- 1 medium onion, diced: Brings sweetness and depth to the soup.
- 1 large leek, halved and sliced: Offers a mild onion flavor and vibrant green color.
- 2 medium celery sticks, sliced: Adds crunch and subtle earthiness.
- 2 cloves garlic, minced: Delivers an irresistible savory aroma.
- 1 tablespoon all-purpose flour: Helps thicken the broth for that creamy texture.
- 1/2 cup white wine (or additional broth): Adds depth and a touch of acidity.
- 8-10 cups chicken broth (low sodium): The heart of the soup, providing warmth and flavor.
- 1 bay leaf (optional): Imparts a subtle herbal note.
- 1 teaspoon seasoning of choice: Boosts the soup’s overall flavor harmony.
- 1 cup small pasta (pastina, orzo, or ditalini): Creates comforting, bite-sized texture.
- 2 (15-oz) cans white beans, rinsed and drained: Adds creaminess and protein-rich goodness.
- Salt and pepper to taste: To perfect the seasoning.
- 1/2 cup heavy cream (optional): For that cozy, velvety finish.
- Extra Parmesan, fresh thyme or parsley, cracked black pepper: Gorgeous garnishes to elevate every bowl.
How to Make First Frost Soup (Creamy Chicken Meatball Soup) Recipe
Step 1: Make the Meatballs
Start by gently mixing the ground chicken, breadcrumbs, Parmesan cheese, egg, seasoning, salt, and pepper in a large bowl. The trick here is not to overwork the mixture to keep your meatballs delicate and tender once cooked. Roll the mixture into roughly 1-inch balls; you should get around 25 to 30. Set these aside—they’re going to be the heart of your soup.
Step 2: Sauté the Vegetables
Grab your favorite heavy-bottomed soup pot or Dutch oven and heat your oil and butter over medium heat. Add the diced onion, sliced leek, and celery. Cook them while stirring often until they’re tender and fragrant but not browned—about five minutes. Then, stir in minced garlic and cook for just a minute more to wake up those aromatic flavors.
Step 3: Deglaze and Thicken
Sprinkle the flour evenly over your softened veggies, stirring to coat everything without leaving dry flour patches. This step will help thicken your soup later on. Next, pour in the white wine or additional broth while scraping the pot bottom gently to lift all those golden bits stuck to the pan. Let it bubble for a minute or two until slightly thickened, and the alcohol scent has cooked off.
Step 4: Build the Soup and Simmer
Pour in 8 cups of chicken broth, toss in the bay leaf and an extra teaspoon of your chosen seasoning. Bring it all to a gentle simmer—gentle is key here. Add the pasta and white beans. Now, carefully nestle each uncooked meatball into the simmering broth without stirring too hard to keep them intact. Maintain a simmer and cook for 15 to 20 minutes until the pasta is tender and the meatballs reach a safe 165°F internally. You’ll know your soup is almost ready!
Step 5: Adjust Consistency and Finish
If your soup seems a bit thick after cooking the pasta, simply stir in some more broth until it’s just how you like it. Lower the heat and gently swirl in the heavy cream if you want that extra cozy touch. Let the soup simmer very softly for a minute or two to warm through but be careful not to boil now. Give it a final taste and tweak salt and pepper to perfect the flavor balance.
Step 6: Serve
Remove the bay leaf before serving. Ladle the hot soup into warm bowls, generously topping each with extra Parmesan, fresh thyme or parsley, and a crack of black pepper. Serve alongside crusty bread to soak up every decadent drop. If your soup thickens after standing, just thin it with warm broth or water and adjust seasoning before enjoying again.
How to Serve First Frost Soup (Creamy Chicken Meatball Soup) Recipe
Garnishes
Adding fresh herbs like thyme or parsley not only brightens the flavors but also adds a burst of color that makes each bowl irresistible. A sprinkle of freshly cracked black pepper and a generous grating of Parmesan cheese on top bring extra layers of savoriness that take your First Frost Soup (Creamy Chicken Meatball Soup) Recipe experience to the next level.
Side Dishes
Nothing complements this creamy, hearty soup better than crusty artisan bread or garlic toast for dunking. A simple mixed green salad with a light vinaigrette can also provide a fresh contrast, rounding out your meal with a satisfying crunch and a pop of brightness.
Creative Ways to Present
For special occasions, serve the soup in rustic bread bowls for a charming touch that delights guests. You can also add a drizzle of herb-infused oil or a dollop of pesto over the top for an unexpected twist. Beautiful, colorful bowls and a sprinkle of edible flowers or microgreens can turn this humble soup into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover First Frost Soup (Creamy Chicken Meatball Soup) Recipe is a blessing for busy days. Store it in airtight containers in the refrigerator for up to 3 days. The flavors meld even better as it rests, making each bite the next day just as delightful, if not more.
Freezing
This soup freezes beautifully, but for best results, freeze the meatballs and broth separately if you can. Otherwise, freeze the fully assembled soup in portion-sized freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup on the stovetop over medium-low heat, stirring often to keep the meatballs firm and to prevent scorching. Add a splash of broth or water if it’s become too thick during storage. Avoid boiling once reheated to preserve the creaminess and tenderness that make the First Frost Soup (Creamy Chicken Meatball Soup) Recipe so comfortingly delicious.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey makes a great substitute and will keep your meatballs tender and flavorful. Just make sure it’s fresh and lean for the best results in this First Frost Soup (Creamy Chicken Meatball Soup) Recipe.
Is it okay to omit the cream?
Yes! The soup is delicious even without heavy cream. The beans and Parmesan naturally add creaminess, so if you prefer a lighter version, simply skip the cream without losing any of the comforting flavors.
What pasta works best for this soup?
Small pasta shapes like pastina, orzo, or ditalini are ideal because they cook quickly and nestle nicely with the meatballs and vegetables, creating a wonderful texture balance in the First Frost Soup (Creamy Chicken Meatball Soup) Recipe.
Can I make the meatballs ahead of time?
Definitely! You can prepare the meatballs a day ahead and keep them refrigerated, tightly covered. This does wonders to save time when you’re ready to cook the soup, making the whole process smoother.
How do I adjust the soup for spicier flavors?
Feel free to add a pinch of crushed red pepper flakes or a dash of hot sauce to the soup while it simmers. Even stirring some finely chopped fresh chili into the meatball mix can give your First Frost Soup (Creamy Chicken Meatball Soup) Recipe an exciting little kick.
Final Thoughts
Nothing beats cozying up with a bowl of this soulfully delicious First Frost Soup (Creamy Chicken Meatball Soup) Recipe on a chilly day. It’s a beautiful balance of comfort and fresh flavors that I can’t wait for you to make your own. From the tender meatballs to the creamy broth and fresh veggies, every spoonful promises warmth and satisfaction. Give it a try—your kitchen will feel like the heart of the home in no time!
Print
First Frost Soup (Creamy Chicken Meatball Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 to 6.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
First Frost Soup is a creamy and comforting chicken meatball soup featuring tender ground chicken meatballs, aromatic sautéed vegetables, white beans, and small pasta in a savory chicken broth. Finished with a touch of heavy cream and Parmesan, this cozy soup is perfect for chilly days and serves as a hearty meal for the whole family.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon seasoning of choice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sautéed Vegetables
- 2 tablespoons oil or butter (usually 1 tablespoon of each)
- 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
Soup Base
- 1/2 cup white wine (or additional broth)
- 8–10 cups chicken broth (low sodium)
- 1 bay leaf (optional)
- 1 teaspoon seasoning of choice (same as for meatballs)
- 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 a cozy finish)
To Serve
- Extra Parmesan cheese
- Fresh thyme or parsley
- Cracked black pepper
- Crusty bread for dunking
Instructions
- Make the meatballs: In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan, egg, seasoning, salt, and pepper. Mix carefully just until combined to keep meatballs tender. Roll the mixture into 1-inch meatballs, yielding about 25–30. Set aside on a plate.
- Sauté the vegetables: Heat a 5–6 quart Dutch oven or heavy soup pot over medium heat. Add oil and/or butter. Stir in diced onion, sliced leek, and celery. Cook while stirring often until softened but not browned, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Deglaze and thicken: Sprinkle the flour evenly over the vegetables and stir for about 1 minute until coated with no dry flour visible. Pour in white wine (or extra broth), scraping up any browned bits from the pot bottom. Let it bubble for 1–2 minutes until slightly thickened and alcohol smell dissipates.
- Build the soup and simmer: Pour in 8 cups of chicken broth, add the bay leaf and remaining seasoning. Bring to a gentle simmer. Stir in the small pasta and rinsed white beans. Carefully add the meatballs one by one, nestling them into the broth without stirring vigorously to avoid breaking. Maintain a gentle simmer and cook 15–20 minutes until pasta is tender and meatballs are cooked through (internal temperature 165°F).
- Adjust consistency and finish: If soup is thicker than desired after pasta is cooked, stir in up to 2 more cups of broth to thin it. Reduce heat to low and stir in heavy cream if using. Warm gently for 1–2 minutes without boiling. Taste and season with additional salt and pepper as needed.
- Serve: Remove the bay leaf. Ladle soup into warm bowls and top with extra Parmesan, fresh thyme or parsley, and cracked black pepper. Serve immediately with crusty bread. If soup thickens upon standing, thin with warm broth or water and recheck seasoning before serving.
Notes
- Do not overmix the meatball ingredients to keep meatballs tender.
- Use low sodium chicken broth to better control the soup’s saltiness.
- The white wine can be substituted with additional chicken broth for a non-alcoholic version.
- Small pasta shapes like pastina, orzo, or ditalini work best to complement the soup texture.
- Adding cream at the end creates a richer, cozy finish but is optional.
- Be careful not to boil the soup after adding cream to prevent curdling.
- If the soup thickens too much after standing, thin with warm broth or water and adjust seasoning.
- Internal temperature of meatballs should reach 165°F for food safety.
