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–+ servings

Split Pea & Meatball Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 38.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup dry green split peas, rinsed, drained
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups water
  • 1 cup onion, diced
  • Herb Option
  • ⅛ teaspoon black pepper
  • 250 grams Meat Option, (½ lb)
  • ¼ cup soft breadcrumbs
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 cup carrots, diced
  • 1 cup Vegetable Option
  • 1 can stewed tomatoes, (14½ oz / 411 g)

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed French onion soup
  • condensed chicken broth
  • condensed Spanish style vegetable soup, no longer produced by Campbell's

Herb - Use 1 Item

  • 1 teaspoon dried summer savory, crushed
  • 1 teaspoon dried marjoram, crushed
  • ½ teaspoon rubbed sage
  • 1 teaspoon dried basil, crushed

Meat - Use 1 Item

  • ground beef
  • ground pork
  • ground turkey
  • bulk pork sausage, Shortcut

Vegetable - Use 1 Item

  • celery, sliced
  • frozen green beans, or long beans, Shortcut
  • frozen mixed vegetables
  • cucumber, peeled and diced

Instructions
 

  • To a large pot, add the peas, Soup and Herb Options, water, onion, and black pepper and mix together. Place on high heat and bring to a boil then reduce to a low simmer. Cover and cook for 1 hour.
  • While the soup is cooking, make the meatballs. In a medium size mixing bowl, add the Meat Option, bread crumbs, egg, parsley, and garlic. Mix together lightly but well, an over mixed meatball can be tough and dry.
  • Shape meat mixture into 36 meatballs using 1 rounded teaspoon for each. Set meatballs aside.
  • To the soup, add the carrot, Vegetable Option, and tomatoes. Mix together and heat to a boil.
  • Add meatballs and reduce heat to low, cover and simmer 30 minutes or until vegetables are tender and meatballs are cooked through.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Bulk Pork Sausage, Fresh Long Beans (Pressure Cooker).