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
Scale
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.
