SPLIT PEA SOUP WITH MEATBALLS


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Why I Love This Recipe

Usually pea soup is made with ham. I like pea soup and don't always have ham around to make the base flavour.


Ingredients You'll Need

1 lb. dry green or yellow split peas
3 medium carrots, sliced 1/2" thick
3/4 cup diced celery
1 medium onion, diced
2 qts. water*
3 medium potatotes, cut into 1/2" cubes
2 1/2 tsp. salt
1/4 tsp. pepper
MEATBALLS:
3/4 cup finely chopped clelery
1 medium onion, finely chopped
4 tbsp. cooking oil, divided*
1 lb. ground pork
1 1/2 cup soft bread crumbs
2 tbsp. water
1 tsp. salt
1/2 tsp. dried sage, crushed
1 egg


Directions

Usually pea soup is made with ham. I like pea soup and don't always have ham around to make the base flavour.


Split Pea Soup with Meatballs


1 lb. dry green or yellow split peas


3 medium carrots, sliced 1/2" thick


3/4 cup diced celery


1 medium onion, diced


2 qts. water*


3 medium potatotes, cut into 1/2" cubes


2 1/2 tsp. salt


1/4 tsp. pepper


MEATBALLS:


3/4 cup finely chopped clelery


1 medium onion, finely chopped


4 tbsp. cooking oil, divided*


1 lb. ground pork


1 1/2 cup soft bread crumbs


2 tbsp. water


1 tsp. salt


1/2 tsp. dried sage, crushed


1 egg


In Dutch oven or soup kettle combine peas, carrots, celery, onion & water; bring to a boil over medium heat.


Reduce heat; cover & simmer 1 hour.


Add potatoes, salt & pepper; cover & simmer 30 minutes.


Meanwhile, in large skillet, sauté celery & onion in 2 tbsp. oil until tender; transfer to a bowl. Add pork, bread crumbs, water, salt, sage & egg; mix well.


Form into 3/4" balls.


In same skillet, brown meatballs in remaining oil until no longer pink inside.


Add to soup; cover & simmer for 15 min.


Yield: 10 - 14 servings


* Instead of water you can use 2 qts. of chicken broth. Seems to add more flavor but it makes the soup more costly


Marlene


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