Split Pea Soup With Meatballs |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
A nice twist to split pea soup. Real comfort food. Ingredients:
1 lb dry split peas |
3 medium carrots, sliced 1/2 inch thick |
3/4 cup diced celery |
1 medium onion, diced |
2 quarts water |
3 medium potatoes, cut into 1/2 inch cubes |
2 1/2 teaspoons salt |
1/4 teaspoon pepper |
3/4 cup finely chopped celery |
1 medium onion, finely chopped |
4 tablespoons oil, divided |
1 lb ground pork |
1 1/2 cups soft breadcrumbs |
2 tablespoons water |
1 teaspoon salt |
1/2 teaspoon dried sage, crushed |
1 egg |
Directions:
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.
|
|