Split Pea Soup With Meatballs π²
Recipe Overview:
- Name: Split Pea Soup With Meatballs
- Cook Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Description: Indulge in the comforting flavors of this hearty Split Pea Soup With Meatballs recipe, perfect for sharing with loved ones.
- Recipe Category: One Dish Meal
- Keywords: Pork, Vegetable, Meat, Weeknight, < 4 Hours
- Aggregated Rating: 4 stars
- Review Count: 3
- Calories: 1232.1
- Fat Content: 46.5g
- Saturated Fat Content: 12.9g
- Cholesterol Content: 182.4mg
- Sodium Content: 2685.6mg
- Carbohydrate Content: 132.8g
- Fiber Content: 40.6g
- Sugar Content: 18.6g
- Protein Content: 73.5g
- Recipe Yield: 3 1/2 quarts
Ingredients:
- 1 cup carrots, diced
- 3 stalks celery, chopped
- 3/4 cup onion, chopped
- 1 cup dried split peas
- 2 potatoes, peeled and diced
- 3 teaspoons salt, divided
- 2 teaspoons pepper
- 1/4 cup celery, finely chopped
- 3/4 cup onion, finely chopped
- 1 pound ground pork
- 4 tablespoons water
- 1 teaspoon dried sage
- 1 egg
- 4 tablespoons oil, divided
Instructions:
- In a Dutch oven, combine dried split peas, diced carrots, chopped celery, chopped onion, and water.
- Bring the mixture to a gentle boil over medium heat.
- Reduce the heat to low, cover the Dutch oven, and allow the soup to simmer for approximately 1 hour, or until the peas are tender and the flavors have melded together beautifully.
- After the initial hour of simmering, add the peeled and diced potatoes, 2 teaspoons of salt, and pepper to the soup. Stir well to combine.
- Cover the Dutch oven once more and continue simmering the soup for an additional 30 minutes, or until the potatoes are cooked through and the soup has thickened to your desired consistency.
- While the soup is simmering, let’s prepare the meatballs. In a large skillet, heat 2 tablespoons of oil over medium heat.
- Add the finely chopped celery and onion to the skillet and sautΓ© until tender and fragrant.
- Transfer the sautΓ©ed celery and onion to a mixing bowl. Add the ground pork, bread crumbs, water, remaining 1 teaspoon of salt, dried sage, and egg to the bowl.
- Mix all the meatball ingredients together until well combined.
- Shape the meat mixture into 3/4-inch diameter balls.
- Using the same skillet, heat the remaining 2 tablespoons of oil over medium heat.
- Carefully place the meatballs into the skillet and brown them on all sides until they are cooked through and nicely browned.
- Once the meatballs are cooked, gently add them to the simmering split pea soup.
- Cover the Dutch oven once more and allow the soup and meatballs to simmer together for an additional 15 minutes, allowing all the flavors to mingle and enhance each other.
- After the final simmer, taste the soup and adjust the seasoning if necessary.
- Serve the Split Pea Soup With Meatballs hot, garnished with freshly chopped parsley if desired.
Nutritional Information:
- Calories: 1232.1
- Fat: 46.5g
- Saturated Fat: 12.9g
- Cholesterol: 182.4mg
- Sodium: 2685.6mg
- Carbohydrates: 132.8g
- Fiber: 40.6g
- Sugar: 18.6g
- Protein: 73.5g
Tips:
- To make this recipe vegetarian-friendly, simply omit the ground pork and use vegetable broth instead of water in both the soup and meatball mixture.
- Feel free to customize the soup with additional vegetables such as peas, corn, or spinach.
- For a smoky flavor, you can add a dash of liquid smoke to the soup.
- This soup freezes well, making it a convenient option for meal prep. Simply store it in an airtight container in the freezer for up to 3 months.
Enjoy the heartiness and warmth of this delicious Split Pea Soup With Meatballs recipe, perfect for cozy weeknight dinners or gatherings with friends and family! π₯£π½οΈ
