STREAMING NOW: Tia Mowry At Home

Split Pea Soup With Meatballs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: