Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Celery ribs -- finely 1 1/4 c Dried split peas -- rinsed
Chopped 1 ts Salt -- optional
1 c Onion -- finely chopped MEATBALLS:
1 ea Garlic clove -- minced 1/2 lb Ground pork -- or turkey
1 tb Fresh rosemary -- minced 1 1/2 ts Fresh rosemary -- minced
Or 1 teaspoon dried Or 1/2 teaspoon dried
Rosemary Rosemary
3 tb Butter or margarine 1/4 ts Pepper
6 c Chicken broth

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-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, 1/2 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

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