Description
First Frost Soup is a comforting and creamy chicken meatball soup filled with tender homemade chicken meatballs, aromatic vegetables, white beans, and small pasta. Finished with a touch of cream and Parmesan cheese, this hearty soup is perfect for chilly days and serves as a wholesome, warming meal.
Ingredients
Scale
For the 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
For the Soup Base
- 2 tablespoons oil or butter (1 tablespoon of 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 broth
- 8-10 cups chicken broth (low sodium)
- 1 bay leaf (optional)
- 1 teaspoon seasoning of choice (same as for meatballs)
Additional Ingredients
- 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 creamy finish)
- Extra Parmesan, fresh thyme or parsley, cracked black pepper (for garnish)
Instructions
- Make the meatballs: In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan cheese, egg, seasoning, salt, and pepper with a fork or hands. Be careful not to overwork the mixture to keep the meatballs tender. Roll the mixture into 1-inch balls, yielding about 25 to 30 meatballs. Set aside on a plate.
- Sauté the vegetables: Heat a 5–6 quart Dutch oven or heavy soup pot over medium heat. Add the oil and/or butter. Stir in diced onion, sliced leek, and sliced celery. Cook, stirring often, until vegetables soften but do not brown, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Deglaze and thicken: Sprinkle the flour evenly over the sautéed vegetables. Stir constantly until all the flour is absorbed and no dry flour remains, about 1 minute. Pour in the white wine or extra broth while scraping up any browned bits stuck to the bottom of the pot. Let the mixture bubble for 1 to 2 minutes until it slightly thickens and the alcohol smell dissipates.
- Build the soup and simmer: Add 8 cups of chicken broth to the pot, then add the bay leaf and remaining teaspoon of seasoning. Bring the soup just to a gentle simmer. Stir in the small pasta and rinsed white beans. Carefully add the uncooked meatballs one by one into the broth, nesting them without stirring vigorously to avoid breaking them apart. Adjust the heat to maintain a gentle simmer and cook for 15 to 20 minutes or until the pasta is tender and meatballs reach an internal temperature of 165°F.
- Adjust consistency and finish: If the soup is thicker than desired once the pasta is cooked, stir in up to 2 additional cups of broth to reach your preferred consistency. Reduce heat to low and stir in the heavy cream, if using. Warm the soup gently for 1 to 2 minutes without boiling. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove and discard the bay leaf. Ladle the soup into warm bowls. Garnish with extra grated Parmesan, fresh herbs like thyme or parsley, and cracked black pepper. Serve immediately with crusty bread for dipping. If soup thickens after standing, thin it with warm broth or water and re-season before serving.
Notes
- Do not overmix the meatball mixture to keep meatballs tender and juicy.
- Use low sodium chicken broth to control salt levels in the soup.
- White wine can be substituted with additional broth for a non-alcoholic version.
- Small pasta shapes work best to cook quickly and blend nicely into the soup.
- Adding heavy cream is optional but adds a cozy and creamy finish.
- Reheat leftovers gently and thin with warm broth to maintain desired consistency.
- Serve with crusty bread for the best comforting meal experience.
