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    You are in: Home / Recipes / Split Pea Soup With Meatballs Recipe
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    Split Pea Soup With Meatballs

    Average Rating:

    3 Total Reviews

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    • on January 29, 2009

      Great soup. The only changes I made is, I used ground chicken and the meetballs have been baked in the oven, so there is less fat.

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    • on September 28, 2005

      I found this recipe in an old Taste of Home, too - but decided to look it up here on Zaar before actually making it - good move! After I read Chia's review, I made a few adjustments and it turned out pretty darn good. I cooked the split peas with onions first and them mashed for that thick texture. I also added garlic to the meatballs and a bit more spices as Chia suggested. The broth was thick and tasty and yes, the meatballs were delicious. Made in this way, the soup is a hearty main dish meal. Thanks for posting!

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    • on October 26, 2004

      i really loved the concept of adding meatballs to split pea soup. growing up my dad always added extra large hot dogs (specials in all the nyc deli's ) to his . i found this soup itself to be a bit lacking in flavor as well as texture, but it's probably because we love a thick soup here. there were no spices indicated , but i did add fresh thyme and tarragon, fresh ground pepper and sea salt. it could have used more spice and been a bit thicker for us. (in retrospect i always puree my split pea soups, which thickens them) the meatballs were delicious.

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    Nutritional Facts for Split Pea Soup With Meatballs

    Serving Size: 1 (4221 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1232.0
    Calories from Fat 418
    Total Fat 46.4 g
    Saturated Fat 12.9 g
    Cholesterol 182.3 mg
    Sodium 2685.5 mg
    Total Carbohydrate 132.8 g
    Dietary Fiber 40.6 g
    Sugars 18.5 g
    Protein 73.4 g

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