Directions:
- 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. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.17 Kcal (1014 kJ) | ||
| Calories from fat | 88.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 15% | |
|---|---|---|---|
| Cholesterol | 45.04mg | 15% | |
| Sodium | 1544.58mg | 64% | |
| Potassium | 826.88mg | 18% | |
| Total Carbs | 19.95g | 7% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 16.39g | 33% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 50.34 Kcal (211 kJ) | ||
| Calories from fat | 18.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 15% | |
|---|---|---|---|
| Cholesterol | 9.36mg | 15% | |
| Sodium | 321.1mg | 64% | |
| Potassium | 171.9mg | 18% | |
| Total Carbs | 4.15g | 7% | |
| Sugars | 0.52g | 10% | |
| Dietary Fiber | 0.6g | 12% | |
| Protein | 3.41g | 33% | |
| Vitamin C | 0.9mg | 7% | |
| Iron | 0.3mg | 8% | |
| Calcium | 13.7mg | 7% | |
* 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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