Split Pea Soup with Meatballs is a hearty and flavorful dish that combines the earthy goodness of split peas with savory pork meatballs. This dish has a long history and is known for its comforting qualities, making it a popular choice for cold weather or when you need a nourishing meal. The soup’s base consists of green split peas, vegetables like carrots, celery, and onion, simmered to a creamy consistency. The addition of homemade pork meatballs further enhances the flavor and adds a protein-rich element to the soup.

Split pea soup has ancient origins, dating back to at least 500 BC when it was first prepared by the Greeks and Romans. The soup was simple, made with dried peas, herbs, and water, and was considered a staple among the lower classes due to its affordability and easy preparation. Over the centuries, the soup’s popularity spread across Europe, with variations appearing in different regions.

As for the addition of meatballs to split pea soup, it is likely a more recent development in culinary history, born out of the desire to add more protein and flavor to the dish. The use of ground pork in the meatballs complements the peas’ taste and adds richness to the overall soup.

PREP: 20 MIN.

COOK: 2 HOURS

MAKES: 10-14 SERVINGS (3½ QUARTS)

INGREDIENTS

• 1 pound dry green split peas
• 3 medium carrots, cut into ½-inch pieces
• ¾ cup diced celery
• 1 medium onion, diced
• 8 cups water
• 3 medium potatoes, cut into ½-inch cubes
• 2½ teaspoons salt
• ¼ teaspoon pepper

FOR MEATBALLS:

• ¾ cup finely chopped celery
• 1 medium onion, finely chopped
• 4 tablespoons canola oil, divided
• 1½ cups soft bread crumbs
• 2 tablespoons water
• 1 teaspoon salt
• ½ teaspoon dried sage, crushed
• 1 egg
• 1 pound ground pork

INSTRUCTIONS

1. In a Dutch oven or stockpot, combine the split peas, carrots, celery, onion, and water; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.
2. Add the potatoes, salt, and pepper; cover and simmer for an additional 30 minutes.
3. Meanwhile, in a large skillet, sauté the celery and onion in 2 tablespoons of oil until tender. Transfer the mixture to a large bowl.
4. Add bread crumbs, water, salt, dried sage, and egg to the bowl with the sautéed vegetables. Crumble the ground pork over the mixture and mix well. Form the mixture into ¾-inch meatballs.
5. In the same skillet, heat the remaining oil and brown the meatballs until a thermometer reads 160°F (71°C).
6. Add the browned meatballs to the soup; cover and simmer for 15 minutes to allow the flavors to meld.
7. Serve the Split Pea Soup with Meatballs hot, and enjoy this comforting and satisfying dish.

NOTES:

• You can adjust the seasoning according to your taste preferences, and feel free to add other herbs or spices to enhance the flavor further. Additionally, the soup tends to thicken as it cools, so you can add more water when reheating leftovers.