Form the ground beef into mini meatballs and place into a skillet then saute over medium heat until browned on all sides and cooked through (about 15 minutes).

While the meatballs cook, heat a large Dutch oven over medium low heat. Add the onion, celery and mushrooms and sweat the vegetables (about 15 minutes until tender).

Next, add the garlic, sliced carrots, green beans and stock to the pot with the other vegetables. Stir to combine. Add the cauliflower florets and bring to a simmer. Season with salt and pepper according to your taste.

Once simmering, add the cooked ground beef meatballs and simmer 30 minutes.