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Split Pea Soup with Meatballs Recipe

Split Pea Soup with Meatballs Recipe photo by Taste of Home

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The addition of tender meatballs add a flavorful twist to ordinary split pea soup. Whenever I prepare this for our church soup suppers, I come home with an empty kettle!

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Split Pea Soup with Meatballs Recipe

Prep: 20 min. Cook: 2 hours

Yield: 14 Servings

20 120 140

Ingredients

1 pound dry green split peas
3 medium carrots, cut into 1/2-inch pieces
3/4 cup diced celery
1 medium onion, diced
8 cups water
3 medium potatoes, cut into 1/2-inch cubes
2-1/2 teaspoons salt
1/4 teaspoon pepper
MEATBALLS:
3/4 cup finely chopped celery
1 medium onion, finely chopped
4 tablespoons canola oil, divided
1-1/2 cups soft bread crumbs
2 tablespoons water
1 teaspoon salt
1/2 teaspoon dried sage, crushed
1 egg
1 pound ground pork

Directions

In a Dutch oven or soup kettle, combine peas, carrots, celery, onion and water; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.
Add potatoes, salt and pepper; cover and simmer for 30 minutes.
Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a large bowl. Add bread crumbs, water, salt, sage and egg; crumble pork over mixture and mix well. Form into 3/4-in. balls.
In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes. Yield: 10-14 servings (3-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 284 calories, 10 g fat (2 g saturated fat), 37 mg cholesterol, 661 mg sodium, 34 g carbohydrate, 10 g fiber, 16 g protein.

Originally published as Split Pea Soup with Meatballs in Home-Style Soups, Salad and Sandwiches Cookbook , p12

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Reviews for Split Pea Soup with Meatballs

Split Pea Soup with Meatballs

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Reviewed on Feb. 11, 2011 by tamarachronister

I made this soup a second time. Because potatoes, dried peas, carrots, celery and potatoes are somewhat bland, I added oregano to the meat mixture, along with additional salt and pepper. I added garlic powder to the soup and more pepper. It is SO SO good - just use a little imagination with additional spices.

Reviewed on Oct. 30, 2010 by sisterchat

This sounded so good and I wanted to use up carrots and celery from the fridge. Sorry it was so disappointing. No flavor whatsoever, so I tried dressing it up with more sage, some soup base, a little garlic, and other things. I just plain didn't like it at all and it was definitely not worth the effort. Hubby thought it was "OK". I'll be going back to the traditional ham-bone version next time.

Reviewed on Aug. 24, 2010 by tamarachronister

This soup is so GOOD. The only change I made was using lean ground round instead of sausage, and added pepper to the meat mixture. I will make this again when the snow flys!!! I will be serving this to company!

Reviewed on Oct. 22, 2009 by KC10

This is by far one of the very best homemade soups I have EVER had! It's been a huge family fave in this house for at least the last 7 years!!! I"ve lost track!! Could be closer to 10 years! lol

Reviewed on May. 30, 2008 by KC10

Who'd have ever thought meatballs in split pea soup could be such a perfect match! The first time I saw this recipe I was skeptical. But it was love at first bite and this is definitely at the top of our Favorite Soup's list!!! :o)