Split Pea Soup with Meatballs

  Lunch

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!

Split Pea Soup with Meatballs

Average Rating: 3.666666

TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 10-14 servings (3-1/2 quarts).

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

Instructions

  • 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.
  • 2. Add potatoes, salt and pepper; cover and simmer for 30 minutes.
  • 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.
  • 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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