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ladling chicken meatball soup
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First Frost Soup (Creamy Chicken Meatball Soup)

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.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Calories: 440kcal
Author: Nora from Savory Nothings

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

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

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 30g | Protein: 33g | Fat: 17g | Fiber: 5g