Cauliflower Soup with Tiny Meatballs & Oregano

This is very simple every day soup, it took me no more then 20 minutes to make it. This time I used all organic ingredients as well as grass-fed ground beef. Healthy food for after school meal. My kids loved it!

Ingredients:

For the meatballs:

1/2 lb. ground beef
1 egg
1 small carrot, coarsely chopped
small yellow onion, coarsely chopped
1 small parsnip, coarsely chopped
1/2 cup oat bran + 1/2 cup hot water, mix together and let it stand for 10 minutes
salt and freshly ground pepper

For the soup:

1/2 medium head cauliflower, cut into florets
1 medium carrot, peeled and chopped
2 celery stalks, diced
2 Tbsp. olive oil
fresh oregano
salt and freshly ground pepper
5-6 cups vegetable stock or water
toasted pita bread for serving

Directions:

Prepare the meatballs mixture: Using a food processor chop the onion, carrot and parsnip. In a large bowl, combine the ground beef, egg, oat bran, chopped vegetables, salt and the pepper. Mix gently with your hands. Set aside.

In a large Dutch oven over medium-high heat, warm the olive oil. Add the carrot, celery and cook, stirring occasionally 3 minutes. Add the broth or water, increase the heat to medium-high and bring to boil. Add the meatballs (if you like to make the tiny ones, just scoop the ground beef mixture, using teaspoon, to the soup), and stir gently. Boil lightly for 5-10 minutes.

Add the cauliflower, reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 5 more minutes. Adjust the seasonings with salt and pepper. Ladle the soup into individual bowls and serve with toasted pita bread and fresh oregano.

Source:

http://www.melangery.com/2014/09/cauliflower-soup-with-tiny-meatballs.html