Split Pea Soup with Meatballs
Cozy up with a hearty bowl of Split Pea Soup with Meatballs, a comforting classic with a delicious twist. This rich, protein-packed soup combines tender split peas with a medley of sautéed vegetables for a robust, flavorful base, while savory homemade meatballs add a satisfying and unexpected upgrade to every bite. Using simple pantry staples like dried peas, aromatic celery and carrots, and grated Parmesan cheese, this recipe is both wholesome and packed with flavor. Perfect for a chilly evening, this one-pot meal is slow-simmered to perfection, delivering a creamy, nutrient-rich dish infused with the earthy depth of bay leaf and the irresistible richness of browned meatballs. Serve it with crusty bread to soak up every last drop of goodness. Ideal for family dinners or meal prepping, this comforting soup is guaranteed to warm hearts and fill appetites.
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Recipe Information
Ingredients
- 1 pound Dried split peas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 8 cups Chicken or vegetable broth
- 1 leaf Bay leaf
- 1 pound Ground beef or pork
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Water
Instructions
Rinse the split peas under cold water until the water runs clear. Set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, until softened.
Add the minced garlic and cook for 1 minute, stirring constantly.
Stir in the split peas, chicken or vegetable broth, bay leaf, and water. Bring to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally.
While the soup is simmering, prepare the meatballs. In a large mixing bowl, combine the ground beef or pork, egg, breadcrumbs, Parmesan cheese, parsley, salt, and ground black pepper. Mix until well combined.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. You should have around 20-24 meatballs.
Heat a skillet over medium heat and lightly brown the meatballs, about 3-4 minutes per side. They do not need to be fully cooked as they will finish cooking in the soup.
After the soup has simmered for 45 minutes, remove the bay leaf and add the browned meatballs to the pot.
Continue to simmer the soup for an additional 20-30 minutes, until the split peas are tender and the meatballs are fully cooked.
Taste the soup and adjust seasoning with additional salt and black pepper, if needed.
Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1693 mg | 74% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 5.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
