Carrot Potato Soup With Tiny Buffalo Meatballs

• Creamy Carrot Potato Soup
• 2 tablespoons extra virgin olive oil
• 1 pound carrots, peeled and diced
• 1 large onion, chopped
• 1 medium potato, scrubbed and chopped
• 3 garlic cloves, smashed
• 1 tablespoon tomato paste
• 1/2-1 teaspoons salt
• few grindings of black pepper
• 5 cups not too salty stock (vegetable, beef, chicken, duck...it's up to you)
• Tiny Buffalo Meatballs
• 1 pound ground buffalo meat
• 2 handfuls breadcrumbs (I use ground up seasoned whole wheat matzoh)
• 1 egg
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3/4 teaspoon salt
• pinch of red pepper flakes

1. In a large stockpot, heat the olive oil over medium high heat. Add the carrots, onions, potato, and garlic. Add the salt and pepper. Saute for a few minutes and add the tomato paste and stir to coat. Add the stock of your choice, bring to a boil, lower heat to low, cover, and simmer for about 35 minutes. In two batches, blitz the soup until smooth and creamy (don't fill the blender up completely and blend with a towel placed over the hole in the cover to keep from spattering all over your kitchen). Return to stockpot and adjust for salt and pepper.
2. Preheat oven to 350F. Mix the buffalo mixture together and form into little meatballs. Bake for 8-10 minutes. Put into the soup and serve.
3. I also chopped up some kalamata olives and stirred them into the soup as I was serving it. They deepened to color of the soup and gave a welcome tang to it.

soup, extra virgin olive oil, carrots, onion, potato, garlic, tomato paste, salt, grindings of black pepper, stock, buffalo meatballs, buffalo meat, breadcrumbs, egg, cheese, salt, red pepper

Taken from food52.com/recipes/9750-carrot-potato-soup-with-tiny-buffalo-meatballs (may not work)