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When the first frost dusts the windows and everything feels a little quieter, this First Frost Soup is exactly what you want on the stove. It’s a creamy chicken meatball soup with tiny pasta, white beans, and soft leeks – simple ingredients that turn into something incredibly cozy.
What’s to love
- Tender chicken meatballs. Made from ground chicken, Parmesan, and herbs – they simmer right in the broth until soft and flavorful.
- Cozy but not heavy. Cream is optional; the broth is naturally velvety from the beans, pasta, and a little flour.
- Weeknight-friendly comfort. Use homemade meatballs or frozen ones, and let the Dutch oven do the work while the house winds down.
It’s the kind of soup that feels like a blanket – warm, gentle, and full of little bites that keep everyone coming back to the pot for “just one more ladle.”
Printable recipe
Ingredients
For the meatballs (homemade option)
- 1 lb ground chicken
- ½ cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon seasoning of choice (Italian seasoning, poultry seasoning, or a mix of thyme + parsley; add a pinch of sage for cozy fall flavor if you have it)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the soup
- 2 tablespoons oil or butter (I usually use 1 tablespoon of each)
- 1 medium onion (diced (about 1 cup))
- 1 large leek (halved and sliced (about 1 ½ cups))
- 2 medium celery sticks (sliced (about ¾ cup))
- 2 cloves garlic (minced (about 2 teaspoons))
- 1 tablespoon all-purpose flour
- ½ cup white wine (or additional broth)
- 8-10 cups chicken broth (low sodium)
- 1 bay leaf (optional)
- 1 teaspoon seasoning of choice (same as above)
- 1 cup small pasta (pastina, orzo, or ditalini all work well)
- 2 (15-oz) cans white beans (rinsed and drained)
- salt and pepper (to taste)
- ½ cup cup heavy cream (optional, for a cozy finish)
For serving (optional)
- extra Parmesan, fresh thyme or parsley, cracked black pepper
Tips
- Shortcut option: Use 1 lb frozen chicken meatballs instead of making your own. Add them straight from frozen to the gently simmering broth in Step 4 and cook until heated through and hot in the center (usually 15–20 minutes), then continue with the recipe.
- Seasoning swaps: Italian seasoning is an easy, kid-friendly option. Poultry seasoning gives the soup a Thanksgiving-style flavor, but it can make the broth look a bit green – start with ½ teaspoon and adjust. A pinch of dried or fresh sage adds extra fall coziness.
- Add greens: Stir in a couple of handfuls of baby spinach or baby kale during the last 2 minutes of cooking. They will wilt quickly and make the soup feel even more nourishing.
- Broth amount: Use closer to 8 cups for a thicker, stew-like soup or up to 10 cups for a brothier soup. The pasta and beans continue to absorb liquid as the soup stands, so you can always loosen leftovers with an extra splash of broth or water while reheating.
Instructions
- Make the meatballs:In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, seasoning, salt and pepper. Mix gently with a fork or your hands just until combined – try not to overwork the meat so the meatballs stay tender.Roll into 1-inch balls (you should get about 25–30 meatballs). Set aside on a plate.1 lb ground chicken, ½ cup breadcrumbs, ½ cup grated Parmesan cheese, 1 egg, 1 teaspoon seasoning of choice, 1 teaspoon salt, ½ teaspoon black pepper
- 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 the onion, leek and celery and cook, stirring often, until softened but not browned, about 5 minutes.Add the garlic and cook for 1 more minute until fragrant.2 tablespoons oil or butter, 1 medium onion, 1 large leek, 2 medium celery sticks, 2 cloves garlic
- Deglaze and thicken:Sprinkle the flour over the vegetables and stir until everything is evenly coated and no dry flour remains, about 1 minute. Pour in the white wine (or extra broth), scraping up any browned bits from the bottom of the pot.Let it bubble for 1–2 minutes, stirring, until slightly thickened and the alcohol smell has cooked off.1 tablespoon all-purpose flour, ½ cup white wine
- Build the soup and simmer:Pour in 8 cups of the chicken broth, then add the bay leaf and remaining 1 teaspoon seasoning. Bring just up to a gentle simmer. Stir in the pasta and white beans.Carefully add the uncooked meatballs one by one, nestling them into the broth without stirring too vigorously so they don’t break apart.Adjust the heat to maintain a gentle simmer (not a hard boil) and cook for 15–20 minutes, until the pasta is tender and the meatballs are cooked through (they should reach 165°F in the center).8-10 cups chicken broth, 1 bay leaf, 1 teaspoon seasoning of choice, 1 cup small pasta, 2 (15-oz) cans white beans
- Adjust consistency and finish:If the soup looks thicker than you’d like once the pasta is cooked, stir in up to 2 more cups broth to reach your preferred consistency.Reduce the heat to low and stir in the cream, if using. Simmer very gently for 1–2 minutes to warm through, but don’t let it boil after the cream is added. Taste and season with more salt and pepper as needed.salt and pepper, ½ cup cup heavy cream
- Serve:Remove the bay leaf. Ladle the soup into warm bowls. Top with extra Parmesan, fresh herbs and plenty of cracked black pepper. Serve right away with crusty bread for dunking.If the soup thickens more than you like (especially after standing), thin it with a little warm broth or water, then recheck the seasoning before serving.extra Parmesan, fresh thyme or parsley, cracked black pepper
This cozy “first frost” soup is a creamy chicken meatball soup with leeks, tiny pasta and white beans. It’s gentle, comforting and full of simple pantry ingredients – the kind of pot you put on when the evenings turn sharp and everyone drifts toward the kitchen for something warm.
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First Frost Soup (Creamy Chicken Meatball Soup)
make your kitchen smell like home?First Frost Soup FAQs
Can I use store-bought chicken meatballs?
Yes. Use about 1 pound of small frozen chicken meatballs and add them straight to the simmering broth. Cook until they are heated through and cooked in the center, usually 15–20 minutes.
Can I skip the wine?
Absolutely. Simply replace the wine with extra chicken broth. If you like a little brightness, squeeze in a bit of lemon juice right at the end of cooking.
Can I make it without beans?
Yes. You can leave the beans out and add extra pasta or a few more chopped vegetables instead. Carrots, parsnips, or diced potatoes all work well.
Do I have to add the cream?
No. The soup is still cozy and satisfying without cream thanks to the starch from the pasta and the beans. Add the cream only if you want a richer, silkier finish.
Perfect to serve with
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