Rosemary Split Pea Soup With Meatballs Recipes

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SPLIT PEA SOUP WITH MEATBALLS



Split Pea Soup With Meatballs image

Make and share this Split Pea Soup With Meatballs recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 2h15m

Yield 3 1/2 quarts

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 1232.1, Fat 46.5, SaturatedFat 12.9, Cholesterol 182.4, Sodium 2685.6, Carbohydrate 132.8, Fiber 40.6, Sugar 18.6, Protein 73.5

SPLIT PEA SOUP WITH ROSEMARY



Split Pea Soup with Rosemary image

The rosemary adds a distinctive flavor to this wonderful soup.

Provided by Cathy H.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 ½ cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

Steps:

  • Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 35.5 g, Cholesterol 15.1 mg, Fat 5 g, Fiber 13.4 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 1194.8 mg, Sugar 6.8 g

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