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Rosemary Split Pea Soup with Meatballs

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.
  • Total Time
    Prep: 25 min. Cook: 1-1/2 hours
  • Makes
    5 servings

Ingredients

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

Directions

  • In a large kettle or Dutch oven, saute the 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-in. balls. In a skillet, brown meatballs until no longer pink. 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.

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