Yellow Split Pea Meatballs Recipes

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.

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.

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.