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Rosemary Split Pea Soup with Meatballs

 Rosemary Split Pea Soup with Meatballs
The addition of rosemary and meatballs make this a new and interesting version of typical split pea soup. I like to serve it as a meal in itself.
5 ServingsPrep: 25 min. Cook: 1-1/2 hours


  • 3 celery ribs, finely chopped
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 3 tablespoons butter
  • 6 cups reduced-sodium chicken broth
  • 1-1/4 cups dried split peas, rinsed
  • 1/2 pound ground turkey breast
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper


  • In a large kettle or Dutch oven, saute the celery, onion, garlic and
  • rosemary in butter until tender. Add broth, peas and salt if
  • desired; bring to a boil. Reduce heat; cover and simmer for 1-1/2
  • hours or until peas are soft. Remove from the heat and allow to
  • cool.
  • For meatballs, combine pork or turkey, rosemary and pepper. Shape
  • into 1/2-in. balls. In a skillet, brown meatballs until no longer
  • pink. Ladle half of the cooled soup into a blender or food

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Rosemary Split Pea Soup with Meatballs (continued)

Directions (continued)

  • processor; puree. Return soup to the kettle along with the meatballs
  • and heat through. Yield: 5 servings.
Nutritional Facts: 1/5 recipe equals 354 calories, 10 g fat (0 saturated fat), 24 mg cholesterol, 213 mg sodium, 38 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.