The meatballs and cauliflower are simmered in a flavourful tomato broth and topped with fresh coriander and creamy feta.
This Week
2 Dec - 8 Dec
Middle Eastern Inspired Meatball and Cauliflower Soup
- Under 30 minutes
- 4
Print
Meal Prep Guide
Cut ¾ cauliflower into bite-sized florets (store in an airtight container in the fridge).
Make the spice mix for the meatballs (store in a jar in the pantry).
Ingredients:
- 1 tsp cumin
- 1 tsp coriander
Method:
- Add all of the spices into a glass jar.
Make the spice mix for the soup (store in a jar in the pantry).
Ingredients:
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- ½ tsp cinnamon
Method:
- Add all of the spices into a glass jar.
Tips
Tips
- You only need to brown the meatballs, not cook them right through as they will finish cooking in the soup.
- The secret to a delicious soup is using a good quality stock that has a delicious depth of flavour. We like to make our own stock or if using store-bought we like to choose one from the chilled section of the supermarket.
Shortcuts
Vegetables
- You can use a mixture of vegetables if you’d prefer. Sweet potato, pumpkin and carrots all work well or some sliced cabbage.
Protein
- For a vegetarian option, swap out the meatballs for a tin of chickpeas, and add to the soup when you add the cauliflower.
Other
- Serve alongside some crusty bread with butter.
Ingredients
Meatballs
- 500-600g beef mince
- 2 garlic cloves (crushed)
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper
- Olive oil (for frying)
Soup
- 2 Tbsp butter or olive oil
- 1 leek (sliced)
- 1 onion (diced)
- 2 garlic cloves (crushed)
- 2 Tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp cinnamon
- ¾ cauliflower (cut into small florets)
- 6 cups chicken or beef stock
Garnish
- ½ cup fresh coriander (roughly chopped)
- 100g feta
Method
- Get started by preparing the meatballs. Add all the ingredients to a medium mixing bowl and mix well to combine (we find it best to use your hands). Roll into small balls, just smaller than a golf ball.
- Heat a little olive oil in a casserole dish (or the pot you are cooking the soup in) over medium-high heat.
- Cook the meatballs for a couple of minutes on either side until nicely browned, then remove and set aside.
- Heat a little butter or olive oil in the same pot. Add the leek, onion and garlic; cook over low-medium heat for 5 minutes until the onions and leek start to soften.
- Add the spices and tomato paste and cook for a couple more minutes before adding the cauliflower and stock.
- Pop the lid on and let simmer away for 15 minutes or until the cauliflower is nearly cooked through.
- Add the meatballs back in and cook for another 5 minutes. At this stage, the cauliflower and the meatballs should both be cooked through.
- Serve between four bowls and top with some fresh coriander and feta.
Variations
Vegetables
- You can use a mixture of vegetables if you’d prefer. Sweet potato, pumpkin and carrots all work well or some sliced cabbage.
Protein
- For a vegetarian option, swap out the meatballs for a tin of chickpeas, and add to the soup when you add the cauliflower.
Other
- Serve alongside some crusty bread with butter.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox