Split Pea Soup With Meatballs

Recipe by Marie
READY IN: 2hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb dry split peas
  • 3
    medium carrots, sliced 1/2 inch thick
  • 34
    cup diced celery
  • 1
    medium onion, diced
  • 2
    quarts water
  • 3
    medium potatoes, cut into 1/2 inch cubes
  • 2 12
    teaspoons salt
  • 14
    teaspoon pepper
  • Meatballs
  • 34
    cup finely chopped celery
  • 1
    medium onion, finely chopped
  • 4
    tablespoons oil, divided
  • 1 12
    cups soft breadcrumbs
  • 2
    tablespoons water
  • 1
    teaspoon salt
  • 12
    teaspoon dried sage, crushed
  • 1
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DIRECTIONS

  • In a Dutch oven, 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 T oil until tender.
  • Transfer to a bowl, add pork, bread crumbs, water, salt, sage and egg and mix well.
  • Form into 3/4" balls and in same skillet, brown meatballs in remaining oil.
  • Add to soup, cover and simmer for 15 minutes.
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