ROSEMARY SPLIT PEA SOUP WITH MEATBALLS
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.
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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