Recipe: Rosemary Split Pea Soup with Meatballs

ROSEMARY SPLIT PEA SOUP WITH MEATBALLS

3 celery ribs, finely chopped
1 cup finely chopped onion
1 garlic clove, minced
1 Tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary
3 Tablespoons butter or margarine
6 cups chicken broth
1 1/4 cups dried split peas, rinsed
1 teaspoon salt, optional
MEATBALLS:
1/2 pound ground pork or turkey
1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary
1/4 teaspoon pepper

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 1/2 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 1/2-inch 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.

Servings: 5