Split Pea Soup with Meatballs Recipe

3.5 6 3
Split Pea Soup with Meatballs Recipe
Split Pea Soup with Meatballs Recipe photo by Taste of Home
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Split Pea Soup with Meatballs Recipe

Read Reviews
3.5 6 3
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 1 pound dry green split peas
  • 3 medium carrots, sliced 1/2 inch thick
  • 3/4 cup diced celery
  • 1 medium onion, diced
  • 2 quarts 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 cooking oil, divided
  • 1 pound ground pork
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon dried sage, crushed
  • 1 egg

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. Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a boil. Add pork, bread crumbs, water, salt, sage and egg; mix well. Form into 3/4-in. balls. In the same skillet, brown meatballs in remaining oil until no longer pink inside. 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 cup: 284 calories, 10g fat (2g saturated fat), 37mg cholesterol, 661mg sodium, 34g carbohydrate (6g sugars, 10g fiber), 16g protein.

  • 1 pound dry green split peas
  • 3 medium carrots, sliced 1/2 inch thick
  • 3/4 cup diced celery
  • 1 medium onion, diced
  • 2 quarts 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 cooking oil, divided
  • 1 pound ground pork
  • 1-1/2 cups soft bread crumbs
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon dried sage, crushed
  • 1 egg
  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. Add potatoes, salt and pepper; cover and simmer for 30 minutes. Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a boil. Add pork, bread crumbs, water, salt, sage and egg; mix well. Form into 3/4-in. balls. In the same skillet, brown meatballs in remaining oil until no longer pink inside. 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

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Reviews forSplit Pea Soup with Meatballs

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MY REVIEW
tamarachronister User ID: 1908061 21181
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!"

MY REVIEW
tamarachronister User ID: 1908061 18959
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."

MY REVIEW
sisterchat User ID: 5554525 21187
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."

MY REVIEW
tamarachronister User ID: 1908061 74793
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!"

MY REVIEW
KC10 User ID: 223386 48343
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"

MY REVIEW
KC10 User ID: 223386 15218
Reviewed May. 30, 2008

"Who'd have ever thought meatballs in split pea soup could be such a perfect match! The first time I saw this recipe I was skeptical. But it was love at first bite and this is definitely at the top of our Favorite soup's list!!! :o)"

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