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Split Pea Soup with Meatballs Recipe
Split Pea Soup with Meatballs Recipe photo by Taste of Home

Split Pea Soup with Meatballs Recipe

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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! —Donna Smith, Grey Cliff, Montana
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES: 14 servings


  • 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

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.


  1. 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.
  2. Add potatoes, salt and pepper; cover and simmer for 30 minutes.
  3. 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.
  4. 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

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.

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Reviewed Nov. 5, 2011

"This may not sound all that appealing, but it is delicious. The meatballs are a nice surprise flavor. My sister humored me and tasted it - and she loved it!"

Reviewed Feb. 11, 2011

"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 Oct. 30, 2010

"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 Aug. 24, 2010

"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 Oct. 22, 2009

"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"

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