Split Pea Soup With Meatballs

“A nice twist to split pea soup. Real comfort food! Recipe from Taste of Home.”
READY IN:
2hrs 15mins
YIELD:
3 1/2 quarts
UNITS:
US

Ingredients Nutrition

  • 1 lb dry split peas
  • 3 medium carrots, sliced 1/2 inch thick
  • 34 cup diced celery
  • 1 medium onion, diced
  • 2 quarts water
  • 3 medium potatoes, cut into 1/2 inch cubes
  • 2 12 teaspoons salt
  • 14 teaspoon pepper
  • Meatballs
  • 34 cup finely chopped celery
  • 1 medium onion, finely chopped
  • 4 tablespoons oil, divided
  • 1 lb ground pork
  • 1 12 cups soft breadcrumbs
  • 2 tablespoons water
  • 1 teaspoon salt
  • 12 teaspoon dried sage, crushed
  • 1 egg

Directions

  1. In a Dutch oven, combine peas, carrots, celery, onion and water.
  2. Bring to a boil over medium heat.
  3. Reduce heat, cover and simmer for 1 hour.
  4. Add potatoes, salt and pepper, cover and simmer for 30 minutes.
  5. Meanwhile in a large skillet, saute celery and onion in 2 T oil until tender.
  6. Transfer to a bowl, add pork, bread crumbs, water, salt, sage and egg and mix well.
  7. Form into 3/4" balls and in same skillet, brown meatballs in remaining oil.
  8. Add to soup, cover and simmer for 15 minutes.

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