SPLIT PEA SOUP WITH MEATBALLS
CATEGORIES
INGREDIENTS
  • 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
  1. Usually pea soup is made with ham. I like pea soup and don't always have ham around to make the base flavour.
  2. Split Pea Soup with Meatballs
  3. 1 lb. dry green or yellow split peas
  4. 3 medium carrots, sliced 1/2" thick
  5. 3/4 cup diced celery
  6. 1 medium onion, diced
  7. 2 qts. water*
  8. 3 medium potatotes, cut into 1/2" cubes
  9. 2 1/2 tsp. salt
  10. 1/4 tsp. pepper
  11. MEATBALLS:
  12. 3/4 cup finely chopped clelery
  13. 1 medium onion, finely chopped
  14. 4 tbsp. cooking oil, divided*
  15. 1 lb. ground pork
  16. 1 1/2 cup soft bread crumbs
  17. 2 tbsp. water
  18. 1 tsp. salt
  19. 1/2 tsp. dried sage, crushed
  20. 1 egg
  21. In Dutch oven or soup kettle combine peas, carrots, celery, onion & water; bring to a boil over medium heat.
  22. Reduce heat; cover & simmer 1 hour.
  23. Add potatoes, salt & pepper; cover & simmer 30 minutes.
  24. 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.
  25. Form into 3/4" balls.
  26. In same skillet, brown meatballs in remaining oil until no longer pink inside.
  27. Add to soup; cover & simmer for 15 min.
  28. Yield: 10 - 14 servings
  29. * Instead of water you can use 2 qts. of chicken broth. Seems to add more flavor but it makes the soup more costly
  30. Marlene
RECIPE BACKSTORY
Usually pea soup is made with ham. I like pea soup and don't always have ham around to make the base flavour.