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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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14 Servings
Prep: 20 min. Cook: 2 hours

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 no longer pink inside. Add to soup; cover and simmer for 15 minutes. Yield: 10-14 servings (3-1/2 quarts).

Nutrition 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.

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

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Reviews for Split Pea Soup with Meatballs (2)

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