Yellow Split Pea Meatballs Recipes

SPLIT PEA SOUP WITH MEATBALLS

Steps:

• In a Dutch oven or soup kettle, combine peas, carrots, celery, onion and water; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour. , Add potatoes, salt and pepper; cover and simmer for 30 minutes., Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a large bowl. Add bread crumbs, water, salt, sage and egg; crumble pork over mixture and mix well. Form into 3/4-in. balls. , In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes.

YELLOW SPLIT PEA, CARROT, AND RICE BABY FOOD

Steps:

• Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
• Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
• Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

YELLOW SPLIT PEA MEATBALLS

Steps:

• Add water, salt, pepper, cumin, tumeric and coriander to the yellow split peas and start cooking them on the stove.
• While they are cooking, finely chop 10 of the shallots.
• When split peas are softened, drain, and smash them up with a tablespoon.
• Mix meat, shallots, split peas, spices (according to your preference on the amount of each) in a bowl with your hands.
• Pour enough olive oil just to cover the bottom of a large sauce pot adding a few more shakes of all the above spices.
• Add 3 sliced shallots to the bottom of the pan.
• Place loosely packed meatballs on top of the shallots.
• Finish by adding the remaining sliced shallots on top of the meatballs.
• Cover and cook 1 hour.

YELLOW SPLIT PEA SOUP

Steps:

• Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

SPLIT PEA SOUP WITH MEATBALLS

Steps:

• In a Dutch oven, combine peas, carrots, celery, onion and water.
• Bring to a boil over medium heat.
• Reduce heat, cover and simmer for 1 hour.
• Add potatoes, salt and pepper, cover and simmer for 30 minutes.
• Meanwhile in a large skillet, saute celery and onion in 2 T oil until tender.
• Transfer to a bowl, add pork, bread crumbs, water, salt, sage and egg and mix well.
• Form into 3/4" balls and in same skillet, brown meatballs in remaining oil.
• Add to soup, cover and simmer for 15 minutes.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.