Pea Soup with Matzo Balls
2018-02-14 22:06:12
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Nutrition Facts
Serving Size
1458g
Amount Per Serving
Calories 2973
Calories from Fat 553
% Daily Value *
Total Fat 62g
95%
Saturated Fat 14g
72%
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 24g
Cholesterol 561mg
187%
Sodium 927mg
39%
Total Carbohydrates 309g
103%
Dietary Fiber 125g
499%
Sugars 52g
Protein 298g
Vitamin A
779%
Vitamin C
74%
Calcium
47%
Iron
163%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 teaspoons canola or olive oil
- 1 Spanish onion, finely chopped
- 1/2 pound carrots, peeled, quartered lengthwise, and sliced
- 1 teaspoon dried tarragon, or 1 tablespoon chopped fresh
- 1 pound split peas, rinsed and picked over
- 8-1 0 cups low-salt chicken or vegetable stock
- 2 tablespoons lemon iuice
- Salt
Instructions
- Heat oil over low flame in a heavy-bottomed soup pot. Add onion and cook, covered, until golden, about 15 minutes.
- 2. Add carrots, tarragon, split peas, and 8 cups stock; bring to a boil. Reduce heat to low and cook, partially covered, until peas have fallen apart, about 2 hours.
- 3. After 1 hour, check to see if you need to add more stock. If so, add 2 cups.
- 4. Remove from heat and stir in lemon juice. Salt to taste.
Notes
- For matzo balls, simply follow directions on matzo meal box. I usually make a double or triple batch.
Adapted from Recipes from the Night Kitchen
Adapted from Recipes from the Night Kitchen
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