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Split Pea Soup with Meatballs

 Split Pea Soup with Meatballs
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
14 ServingsPrep: 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.

2 of 2

Split Pea Soup with Meatballs (continued)

Directions (continued)

  • 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).
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.