Rosemary Split Pea Soup With Meatballs

• 3 celery ribs, finely chopped
• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 3 tablespoons butter
• 6 cups reduced-sodium chicken broth
• 1-1/4 cups dried split peas, rinsed
• 1/2 pound ground turkey breast
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper

1. In a large kettle or Dutch oven, saute the 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.
2. For meatballs, combine pork or turkey, rosemary and pepper. Shape into 1/2-in. balls. In a skillet, brown meatballs until no longer pink. 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.

celery, onion, garlic, fresh rosemary, butter, chicken broth, peas, turkey breast, fresh rosemary, pepper

Taken from www.tasteofhome.com/recipes/rosemary-split-pea-soup-with-meatballs/ (may not work)