Directions:
- In a large kettle or Dutch oven, saute the celery, onion, garlic and rosemary in butter until tender. Add the 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 the pork, rosemary and pepper. Shape into 1/2-in. balls. In a large skillet, brown meatballs until no pink remains, about 5 minutes.
- 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. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.82 Kcal (2001 kJ) | ||
| Calories from fat | 350.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.9g | 60% | |
|---|---|---|---|
| Cholesterol | 55.02mg | 18% | |
| Sodium | 1976.99mg | 82% | |
| Potassium | 733.4mg | 16% | |
| Total Carbs | 18.59g | 6% | |
| Sugars | 2.06g | 8% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 10.33g | 21% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 100.33 Kcal (420 kJ) | ||
| Calories from fat | 73.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 60% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 18% | |
| Sodium | 415.13mg | 82% | |
| Potassium | 154mg | 16% | |
| Total Carbs | 3.9g | 6% | |
| Sugars | 0.43g | 8% | |
| Dietary Fiber | 0.6g | 12% | |
| Protein | 2.17g | 21% | |
| Vitamin C | 5.1mg | 40% | |
| Iron | 0.3mg | 8% | |
| Calcium | 13.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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