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! —Donna Smith, Grey Cliff, Montana
- 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
- 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
- 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).
Originally published as Split Pea Soup with Meatballs in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p12
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