Pea Soup with Meatballs
A tasty, rich, and filling soup for lunch or dinner! A meal isn't really complete and satisfying without a soup, and pea soup with meatballs may be the best choice for the job. Rich, hearty, and substantial, it keeps you full for a long time. Use beef or pork, or lighter poultry, for the meatballs to dial the richness up or down. To get the peas soft and tasty, though, it's best to soak them for a couple of hours first, even split peas.
Snezhana
Recipe author
Pea Soup with Meatballs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
4 g
Fats 31 %
5 g
Carbohydrates 44 %
7 g
92 kcal
GI:
100
/
0
/
0
- Prep the ingredients. Rinse the peas in several changes of water until it runs clear, then cover with water and leave them for a couple of hours so they swell a bit. Drain, transfer the peas to a pot, cover with fresh water, and set it over the heat. Peel the onion and carrot; finely chop the onion and grate the carrot on the coarse side of a grater. Heat the vegetable oil in a skillet, add the onion and carrot, and cook until lightly golden. Wash, peel, and dice the potatoes. You can use store-bought ground meat — beef and pork, or lighter poultry like chicken or turkey — or grind your own from fresh meat, which makes the soup even tastier and cleaner-tasting. Pea soup turns out great on a broth made with ground pork and beef — richer and fuller in flavor. Add a pinch of salt and ground black pepper to the ground meat so the meatballs aren't bland. Once the broth with the peas comes to a boil, add the potatoes and the sautéed vegetables and cook about 20 minutes over low heat. Then scoop up the meat with a teaspoon and drop it into the simmering broth, stirring so the meatballs don't stick to the bottom. Add salt, peppercorns, and the bay leaves. Cook another 20 minutes or so, then turn off the heat and let the soup rest, covered, for half an hour to develop its flavor. Serve the pea soup with meatballs with croutons and sour cream or mayonnaise, however you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
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