Split Pea Soup with Meatballs |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 14 |
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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! Ingredients:
1 pound dry green split peas |
3 medium carrots, cut into 1/2-inch pieces |
3/4 cup diced celery |
1 medium onion, diced |
8 cups water |
3 medium potatoes, cut into 1/2-inch cubes |
2-1/2 teaspoons salt |
1/4 teaspoon pepper |
meatballs: |
3/4 cup finely chopped celery |
1 medium onion, finely chopped |
4 tablespoons canola oil, divided |
1-1/2 cups soft bread crumbs |
2 tablespoons water |
1 teaspoon salt |
1/2 teaspoon dried sage, crushed |
1 egg |
1 pound ground pork |
Directions:
1. 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.
2. Add potatoes, salt and pepper; cover and simmer for 30 minutes.
3. Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a large bowl. Add bread crumbs, water, salt, sage and egg; crumble pork over mixture and mix well. Form into 3/4-in. balls.
4. In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes. Yield: 10-14 servings (3-1/2 quarts).
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