Middle Eastern Inspired Meatball and Cauliflower Soup

This Middle Eastern-inspired soup is the perfect winter warmer. The meatballs and cauliflower are simmered in a flavourful tomato broth and topped with fresh coriander and creamy feta.

Meal Prep


  • Prepare the meatballs.
  • Brown the meatballs.
  • Make the soup.
  • Add the meatballs to the soup.
  • Serve up and enjoy!


  • 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 so the soup doesn’t taste bland. We like to make our own stock or if using store-bought we like to choose one from the chilled section of the supermarket.

This recipe serves four, if you’re cooking for two simply halve the recipe but we recommend using ½ a cauliflower to prevent food waste. 



  • 500-600g beef mince
  • 2 cloves garlic (crushed)
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp coriander
  • Salt and pepper
  • Olive oil (for frying) 


  • 2 Tbsp butter or olive oil
  • 1 leek (sliced)
  • 1 onion (diced)
  • 2 cloves garlic (crushed)
  • 2 Tbsp tomato paste 
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander 
  • 1 tsp turmeric 
  • ½ tsp cinnamon 
  • ¾ cauliflower (cut into small florets)
  • 6 cups chicken or beef stock


  • ½ cup fresh coriander (roughly chopped) 
  • 70g feta
  1. 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 golfball.

  2. Heat a little olive oil in a casserole dish or the pot that you’re going to cook the soup in over medium-high heat.

  3. Cook the meatballs for a couple of minutes on either side until nicely browned then remove and set aside.

  4. Heat a little butter or olive oil in the same pot. Add the leek, onion and garlic and cook over low-medium heat for 5 minutes until the onions and leek start to soften.

  5. Add the spices and tomato paste and cook for a couple more minutes before adding the cauliflower and stock.

  6. Pop the lid on and let simmer away for 15 minutes or until the cauliflower is nearly cooked through.

  7. Add the meatballs back in and cook for another 5 minutes. At this stage, the cauliflower and the meatballs should both be cooked through.

  8. Serve in four bowls and top with some fresh coriander and feta. 


  • You can use a mixture of vegetables if you’d prefer. Sweet potato, pumpkin and carrots all work well or some sliced cabbage. 


  • For a vegetarian option swap out the meatballs for a tin of chickpeas, add to the soup when you add the cauliflower.


  • Serve alongside some crusty bread with butter.