Split Pea Soup With Meatballs

Total Time
2hrs 15mins
Prep 30 mins
Cook 1 hr 45 mins

A nice twist to split pea soup. Real comfort food! Recipe from Taste of Home.

Ingredients Nutrition


  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.
Most Helpful

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.

Therese January 29, 2009

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!

KeyWee September 28, 2005

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.

chia October 26, 2004