Taste of Home
Split Pea Soup with Meatballs
TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 10-14 servings (3-1/2 quarts).
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
Ingredients
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1 pound dry green split peas
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3 medium carrots, cut into 1/2-inch pieces
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3/4 cup diced celery
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1 medium onion, diced
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8 cups water
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3 medium potatoes, cut into 1/2-inch cubes
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2-1/2 teaspoons salt
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1/4 teaspoon pepper
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MEATBALLS:
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3/4 cup finely chopped celery
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1 medium onion, finely chopped
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4 tablespoons canola oil, divided
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1-1/2 cups soft bread crumbs
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2 tablespoons water
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1 teaspoon salt
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1/2 teaspoon dried sage, crushed
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1 egg
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1 pound ground pork
Directions
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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.
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2.
Add potatoes, salt and pepper; cover and simmer for 30 minutes.
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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.
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4.
In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes.
Nutrition Facts
1 cup: 284 calories, 10g fat (2g saturated fat), 37mg cholesterol, 661mg sodium, 34g carbohydrate (6g sugars, 10g fiber), 16g protein.
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