Carrot Potato Soup With Tiny Buffalo Meatballs

Name: Carrot Potato Soup With Tiny Buffalo Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Creamy Carrot Potato Soup, 2 tablespoons extra virgin olive oil, 1 pound carrots, peeled and diced, 1 large onion, chopped, and more.

Yes, Carrot Potato Soup With Tiny Buffalo Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!