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Pea: Split Pea Soup with Meatballs

Source of Recipe

Taste of Home


Recipe Introduction

Recipe by Donna Smith, Grey Cliff, Montana.. "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!"

List of Ingredients

1 pound dry green split peas
3 medium carrots, sliced 1/2" thick
3/4 cup diced celery
1 medium onion, diced
2 quarts water
3 medium potatoes, cut into 1/2" cubes
2 1/2 teaspoons salt
1/4 teaspoon pepper

MEATBALLS:
3/4 cup finely chopped celery
1 medium onion, finely chopped
4 tablespoons cooking oil, divided
1 pound ground pork
1 1/2 cups soft bread crumbs
2 tablespoons water
1 teaspoon salt
1/2 teaspoon dried sage, crushed
1 egg


Recipe

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. Add potatoes, salt and pepper; cover and simmer for 30 minutes. Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a bowl. Add pork, bread crumbs, water, salt, sage and egg; mix well. Form into 3/4" balls. In he same skillet, brown meatballs in remaining oil until no longer pink inside. Add to soup; cover and simmer for 15 minutes. Makes 3 1/2 quarts.