Vegetarian Walnut-Sage Meatball Soup with Creamy Cauliflower Broth

Method

1. Preheat the oven to 350°F.
2. If using regular lemons instead of Meyer, use half the zest and juice, and add the zest and juice of a quarter orange to compensate for the sweetness. If the soup is too tart, dilute with extra stock.
3. Heat a thin layer of olive oil in a medium skillet over medium-high heat. Add the onion and a pinch of salt; sauté until softened. Add the garlic, walnuts, cardamom, sage, and Panko. Cook, stirring often, until fragrant and the Panko is toasted, about 8–10 minutes.
4. Transfer the skillet contents to a food processor. Add the chickpeas and lemon zest; pulse until well combined but not puréed. Add the egg and pulse until almost paste-like. Season with salt and pepper.
5. Line a baking sheet with parchment. Using a small ice cream scoop (about 1.5 inches in diameter) or a soup spoon, form the mixture into 16 balls, rolling them between your palms (dip palms in flour if needed).
6. Bake for 25 minutes, turning the sheet halfway. The meatballs should be firm with a nice crust. Meanwhile, start the soup.
7. Trim the cauliflower and cut larger florets into quarters. Place in a soup pot with the stock. Bring to a boil, then cover and reduce to a simmer. Cook until very tender, about 15 minutes.
8. Add the spinach, cover, and steam until wilted, about 5–7 minutes.
9. Remove from heat. Using an immersion blender, purée the soup with the lemon juice until smooth. Add more stock if needed to achieve a pourable consistency. Season with salt and pepper. Reheat if necessary.
10. Serve in pasta bowls: ladle a shallow amount of soup into each bowl, add 3–4 meatballs, drizzle with olive oil, and garnish with feta and parsley.
11. Serve with good bread to soak up every last drop.