Rosemary Split Pea Soup with Meatballs Recipe

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Rosemary Split Pea Soup with Meatballs Recipe

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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.
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/2 hours
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-1/2 hours

Ingredients

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

Directions

In a large kettle or Dutch oven, saute 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-inch balls. In a skillet, brown meatballs until no pink remains, about 5 to 10 minutes. Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through. Yield: 5 servings.
Originally published as Rosemary Split Pea Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p98

Nutritional Facts

1 cup: 354 calories, 10g fat (0 saturated fat), 24mg cholesterol, 213mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

  • 3 celery ribs, finely chopped
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary
  • 3 tablespoons margarine
  • 6 cups low-sodium chicken broth
  • 1-1/4 cups dried split peas, rinsed
  • MEATBALLS
  • 1/2 pound ground turkey breast
  • 1-1/2 teaspoons fresh rosemary, minced or 1 teaspoon dried rosemary
  • 1/4 teaspoon pepper
  1. In a large kettle or Dutch oven, saute 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-inch balls. In a skillet, brown meatballs until no pink remains, about 5 to 10 minutes. Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through. Yield: 5 servings.
Originally published as Rosemary Split Pea Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p98

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