Split Pea Soup With Meatballs Recipes

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.

Steps:

• 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. , Add potatoes, salt and pepper; cover and simmer for 30 minutes., 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. , In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes.

Steps:

• Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.
• Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
• Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
• Ladle the soup into serving bowls and top each serving with croutons.

Steps:

• In a large kettle or Dutch oven, saute the celery, onion, garlic and rosemary in butter until tender. Add broth, peas and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until peas are soft. Remove from the heat and allow to cool. , For meatballs, combine pork or turkey, rosemary and pepper. Shape into 1/2-in. balls. In a skillet, brown meatballs until no longer pink. Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through.

Steps:

• Rinse split peas.
• In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
• Bring to boiling, cover and simmer until peas are tender (about 1 hour).
• Do not drain.
• Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
• Shape mixture into 24 1-inch balls.
• Drop meatballs and potatoes into soup mixture and return soup to boiling.
• Cover and simmer 20 minutes longer (until potatoes are tender.
• Adjust seasoning to taste.

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

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.