Rosemary spllt pea soup

1 servings

Ingredients

Quantity Ingredient
3 eaches Celery ribs -- finely
Chopped
1 cup Onion -- finely chopped
1 each Garlic clove -- minced
1 tablespoon Fresh rosemary -- minced
Or 1 teaspoon dried
Rosemary
3 tablespoons Butter or margarine
6 cups Chicken broth
1¼ cup Dried split peas -- rinsed
1 teaspoon Salt -- optional
MEATBALLS:
½ pounds Ground pork -- or turkey
1½ teaspoon Fresh rosemary -- minced
Or 1/2 teaspoon dried
Rosemary
¼ teaspoon Pepper

Directions

In a large kettle or dutch oven, saute 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 1-½ 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 ½-in. balls. In a skillet, brown meatballs until no pink remains, about 5-10 minutes. 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. Diabetic Exchanges: One serving (preparedwith margarine and ground turkey and without added salt) equals 2 lean meat, 2 starch, 1 vegetable, ½ fat; also, 359 calories, 1,064 mg sodium, 24 mg cholesterol, 37 gm carbohydrate, 26 gm protein, 13 gm fat

Recipe By : Taste of Home

Related recipes