Donair Soup

Donair Soup
Donair Soup Header

The Halifax Style Donair Soup, perfect for the Fall and Winter Seasons. Nice Spicy Soup to warm you up. Everything that makes up a Donair is combined into a Soup except the Pita Bread.

A Spicy Soup with Donair Meat that you can use shaved off the loaf, use the raw mixture to shape meatballs, or just cook the Seasoned Ground beef. With added Tomatoes, Onions, Garlic & Peppers. In a Beefy Tomato and Donair Sauce Soup Base. Ladled into Serving Bowls, optionally with Chopped Romaine Lettuce, and Top with a Mozzarella & Provolone Cheese blend at a 3:1 ratio. Served with a side of East Coast Garlic Fingers.

Donair Soup Base

Beef Broth, Cream, Tomato Juice, and Donair Sauce make up the Base. With a small amount of Frank’s RedHot Sauce.

Everything comes together to create the base that is slightly Sweet with a Heat which is boosted further by the added Donair Meat. The Hot Sauce contributes the slight heat and acidity as well.

Add to this the seasoning and this is a good, solid soup base all by itself. Let alone adding in the Meat and Vegetables.

Beef Bouillon

For the Beef broth, I prefer Maggi Bouillon Cubes. I use 4 bouillon cubes to 8 cups of water to make the Broth.

Beef Maggi

Maggi Beef Bouillon

Rendered Fat

Cook the Tomato paste with Neutral Oil for about 5 minutes over medium heat, or until the Tomato Paste starts to separate from the Oil. This Flavors and Colors the Oil.

Rendered Fat can be used and is preferable. Either Lamb Fat for the Lamb Flavor to come through or Beef Suet for a real beef flavor coming through. Pork fat can be used as well. However, I much prefer Lamb and then beef following that if I have no Lamb fat. Check my post on Rendering Fat for more information.

Beef Suet

Beef Suet

Donair Meat

The Meat mixture is Halifax Style Donair Meat. 1 lb of Ground Beef Seasoned with JAH Halifax Donair Spice. Either cooked Ground, shaped into meatballs, or cooked as a loaf and shaved and then chopped into smaller pieces. Sort of the same thing you do for Donair Samosas.

If you do not have JAH Halifax Donair Spice, then the standard donair spice can be used as well – this is outlined in my Donair Meat Post under the heading Standard Donair Recipe. You can also pick up the Donair Meat at your local Cash & Carry.

At home, we can always freeze and use the leftover Donair Meat right here for Donair Soup. In Donair Samosa, Donair Pizza’s and various other recipes.

Donair Meat

Donair Meat


Garlic, Onions & Tomatoes along with Red & Green Bell Peppers.

While completely optional. Romaine Lettuce can be cut into small pieces and placed in the serving bowls. Then Hot Halifax Donair Soup ladled over and Topped with the Cheese Blend.

Donair Soup Seasoning

A few things are added to help assist in flavoring the Soup. First is Butter Popcorn Seasoning. This adds Salt and a Buttery mouthfeel to the overall soup.

The second is Frank’s RedHot Sauce. This adds an Acidity and a very slight Heat. It works wonderfully with this soup. Use more or less of Franks RedHot Sauce based on your preferences.

Third is Parsley & Paprika with an extra dose of Garlic Powder to bolster up the Garlic Flavor.

The Donair meat will also season the Soup for a Donair Soup that comes together beautifully.

Short Pasta

Short Pasta is optional. For me, this replaces the Pita Bread component in Donairs much the same as it replaces the Pizza Dough in Pizza Soup.

Add to the Soup after it has simmered. Mix and cover with a lid. Remove from the heat and let sit for 20 minutes.

Donair Soup Sides

Serve this Beautiful Soup up with a Side of East Coast Garlic Fingers, optionally with Bacon Bits. A Slice of Garlic Bread or Twisty Bread works too with a side of JAH Garlic Sauce.

The two really go hand in hand. Donair Soup & Garlic Fingers.

Whole Garlic Fingers

Garlic Fingers

Garlic Fingers, served with a side of Donair Sauce for dipping.

Twisty Bread with Garlic Sauce

Twisty Bread

Twisty Bread with a side of Donair Sauce, Pizza Sauce and/or Garlic Sauce for dipping.

Donair Soup

Donair Soup

Spicy Donair Flavored Soup with 1 lbs of Halifax Style Donair Meat shaved, shaped into Meatballs or cooked ground and a Mozzarella Cheese blend on top. Serve with a Side of East Coast Garlic Bread.
Prep Time15 minutes
Cook Time30 minutes
Servings: 6 portions


  • 1 Soup Pot


  • 1 lb Cooked Donair Meat
  • 100 g Short Pasta - Optional
  • 1/2 C Tomato Paste
  • 1/4 C Neutral Oil - or Rendered Fat
  • Mozzarella Cheese Blend - 3:1 Mozzarella and Provolone
  • Romaine Lettuce - Optional

Soup Base

  • 8 C Beef Broth
  • 1 C Tomato Juice
  • 1 C Cream
  • 1 C Donair Sauce
  • 2 Tbl Franks RedHot Sauce


  • 1 Tbl Paprika, Garlic Powder & Butter Popcorn Seasoning
  • 1-2 tsp Parsley


  • 1 Yellow Onion
  • 1/2 White Onion
  • 1-2 Tomatoes
  • 5 Garlic Cloves
  • 1/4 C Red Bell Pepper
  • 1/4 C Green Bell Pepper


  • Prepare and Dice all the Vegetables and set aside. Have the Cooked Donair Meat set aside as well. Combine the Soup Base and Seasoning and set aside.
  • Heat Oil and Tomato Paste in a Soup Pot over medium heat. Mix well with a wired whisk and Cook until the Oil starts to separate from the Paste. About 5 minutes. Add chopped Vegetables and sauté a few minutes.
  • Turn the Heat to Max and add the Soup Base Liquids, Seasoning and Donair Meat. Bring to a boil, then simmer for 10 minutes. Add Short Pasta if adding and mix. Cover and remove from heat. Let sit 20 minutes to cool. Then adjust the seasoning if needed.
  • To serve : Either add chopped Romaine Lettuce into a serving bowl or not. Ladle the Soup into the bowl and top with Mozzarella Cheese Blend. Place a plate on top to trap the heat and melt the cheese. Serve with a side of Garlic Fingers, Garlic Bread or Twisty Bread.
Course: Lunch, Main Course
Cuisine: Canadian, Halifax, Halifax Nova Scotia, Maritimer
Keywords: Donair Soup, Hali Soup, Halifax Donair Soup
Author: JAH
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