Split Pea And Meatball Soup Recipe
Ingredients
1 cup dry green split peas, rinsed and drained
1 can (10 1/2 ounces) Condensed Beef Broth
2 cups water
1 cup chopped onion
1/2 teaspoon summer savory leaves, crushed
1/8 teaspoon pepper
1/2 pound ground beef
1/4 cup soft bread crumbs
1 egg
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1 cup chopped carrots
1 cup sliced celery
1 can (141/2 ounces) stewed tomatoes
Directions
In 4-quart Dutch oven over high heat, combine peas, beef broth, water, onion, savory and pepper.
Heat to boiling; reduce heat to low.
Cover; simmer 1 hour.
Meanwhile, for meatballs, in medium bowl, combine ground beef, bread crumbs, egg, parsley and garlic.
Mix lightly, but well.
Shape into 36 balls, using 1 rounded teaspoonful for each.
Set aside.
Add carrots, celery and tomatoes to soup mixture.
Over high heat, heat to boiling.
Add meatballs; reduce heat to low.
Cover; simmer 30 minutes until vegetables are tender and meat is done.
Heat to boiling; reduce heat to low.
Cover; simmer 1 hour.
Meanwhile, for meatballs, in medium bowl, combine ground beef, bread crumbs, egg, parsley and garlic.
Mix lightly, but well.
Shape into 36 balls, using 1 rounded teaspoonful for each.
Set aside.
Add carrots, celery and tomatoes to soup mixture.
Over high heat, heat to boiling.
Add meatballs; reduce heat to low.
Cover; simmer 30 minutes until vegetables are tender and meat is done.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
