Rosemary Split Pea Soup with Meatballs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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The addition of rosemary and meatballs make this a new and interesting version of typical split pea soup. I like to serve it as a meal in itself. Ingredients:
3 celery ribs, finely chopped |
1 cup finely chopped onion |
1 garlic clove, minced |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
3 tablespoons butter |
6 cups reduced-sodium chicken broth |
1-1/4 cups dried split peas, rinsed |
meatballs |
1/2 pound ground turkey breast |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
Directions:
1. 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.
2. 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.
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