Soups & Stews
This ball split pea soup recipe delivers the ultimate comfort food experience with tender meatballs floating in a velvety, herb-infused broth. The secret lies in slow-cooking dried peas until they break down into a naturally thick, creamy texture while bacon and aromatics build deep, smoky layers of flavor.
Every spoonful combines hearty protein, earthy peas, and crispy bacon bits for a bowl that feels like a warm hug on cold days.
The magic starts with a proper broth base—simmering bacon, onions, and celery until the flavors meld into something rich and aromatic. Then come the meatballs, made with ground beef, breadcrumbs, and just the right blend of herbs to complement the peas.
As everything simmers together, the peas soften and release their starch, creating that signature creamy consistency without needing heavy cream.
By the time you're ready to serve, you'll have a steaming bowl of soup where tender meatballs rest atop a velvety purée of split peas, all topped with crispy bacon crumbles. The herbs add freshness, while the bacon provides that essential smoky crunch that makes this soup irresistibly satisfying.
It's the kind of meal that disappears quickly and leaves everyone asking for seconds.
Perfect for family dinners or potlucks, this soup scales beautifully and tastes even better the next day. The meatballs stay tender, the broth deepens in flavor, and the bacon maintains its crispy texture. Here's how to make it from start to finish—no shortcuts, just pure comfort food perfection.
Ingredients for ball split pea soup
Six ingredients kick off this hearty soup—peas, bacon, and herbs create the ultimate comfort bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Split Peas 🌾 | 1 ½ cups | Rinsed before cooking |
| Bacon 🥓 | 1 lb | Thick-cut preferred |
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio for juiciness |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalk 🥬 | 3 whole | Diced, fresh preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| All-Purpose Flour 🌾 | ½ cup | For meatball binding |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, fresh preferred |
| Bay Leaves 🍃 | 2 whole | For aromatic depth |
| Beef Broth 🥫 | 4 cups | Low-sodium preferred |
| Salt 🧂 | 2 tsp | Kosher salt preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For crispy bacon |
The bacon is non-negotiable here—thick-cut from Costco gives the best smoky crunch. Look for good marbling if you're buying a whole pack to chop yourself. The split peas? Bob's Red Mill brand is my go-to—they soak up flavor better than the generic store stuff. Fresh herbs make all the difference, so grab a bunch of parsley and thyme at the grocery store. If you're short on time, dried thyme at one-third the amount works in a pinch, but fresh is worth the extra minute.
No thick-cut bacon? Regular bacon chopped into small pieces still works, but it won't be as crispy. Swap beef broth for vegetable broth plus 1/2 cup beef bouillon if you need a vegetarian option. The ground beef can be turkey or pork if you prefer, but 80/20 fat ratio is key for juicy meatballs. Fresh herbs are ideal, but dried oregano at half the amount gets you close. The split peas can be soaked overnight to cut cooking time by half—just don't skip rinsing them first.
This soup tastes even better the next day—4-5 days in the fridge, no problem. Freezes beautifully for up to 3 months if you want to make a big batch. I always portion mine into containers so lunches are sorted for the week. The bacon stays crispy if you store it separately and add it fresh when serving. For extra richness, stir in a splash of heavy cream when reheating, but honestly, the peas create enough creaminess on their own.
Why You'll Love This Recipe
- Pantry Magic: I swear by this soup because it’s the ultimate “I forgot to grocery shop” meal. Dried split peas soak overnight (or even 6 hours in a pinch), and the bacon and beef add depth without fuss—just brown, drain, and toss in.
- Smoky Depth Bomb: That crispy bacon and beef combo? It’s the secret weapon. The split peas soften into creamy balls while soaking up all that smoky, savory goodness—like a hug in a bowl, but with actual protein.
- Leftovers That Beg: Between us, this soup only gets better the next day. The flavors meld into this rich, hearty stew that’s perfect for lunchboxes or reheating with toasted bread. My kids actually ask for leftovers.
- Budget Powerhouse: A pound of dried peas and a few cheap cuts of meat stretch into four massive servings. Honestly, it’s the kind of meal that makes me feel like I’m feeding a crowd without breaking the bank—or my willpower.
Step-by-step instructions for hearty split pea soup
This soup delivers rich, velvety texture with layers of smoky bacon and tender meat—every spoonful is comfort in a bowl.
Render Bacon and Brown Ground Beef
Cut the 1 lb bacon into ½-inch pieces and cook in a large Dutch oven over medium heat for 8-10 minutes, stirring occasionally, until golden and crispy. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
Add the 1.5 lb ground beef to the same pot and cook over medium-high heat for 5-6 minutes, breaking it apart with a wooden spoon until deep brown and fully cooked. This step builds the soup's rich, meaty foundation—don't rush it, or the beef will steam instead of brown.
Sauté Aromatics and Toast the Split Peas
Push the beef to one side of the pot and add 2 tbsp olive oil to the empty space. Toss in the diced yellow onion and diced celery stalk, cooking for 5 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—this releases their full flavor into the soup.
Return the beef to the pot and sprinkle the 1.5 cups dried split peas over everything. Toast them for 2 minutes, stirring constantly, until they turn a deeper golden color. This step deepens their nutty flavor and prevents a bland soup. Add the 2 whole bay leaves and 1 tbsp fresh thyme leaves next.
Build the Creamy Base
Pour in the 4 cups beef broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the split peas are tender but not mushy. You'll notice the soup thickens naturally as the peas break down—this creates that luscious, creamy texture we're after.
After 45 minutes, stir in the 0.5 cup all-purpose flour and 2 tsp salt to thicken the soup slightly. If it's too thick, add ½ cup water to adjust the consistency. Taste and add 1 tsp black pepper—this is where the soup comes together with all its layers of flavor.
Finish with Crispy Bacon and Fresh Herbs
Return the reserved crispy bacon to the pot and stir to distribute. Remove the 2 bay leaves (they've done their job). Fold in the 0.25 cup chopped fresh parsley and let the soup simmer uncovered for 5 more minutes to let the flavors meld. The bacon adds that irresistible crunch and smoky depth that makes this soup unforgettable.
Serve immediately with crusty bread to soak up every last drop of that creamy, herb-infused goodness. The contrast between the crispy bacon, velvety peas, and tender meat makes this more than soup—it's a full meal in one bowl.
Pro Tips For Making Ball Split Pea Soup
- SOAK THE PEAS (Overnight): I learned this the hard way—skipping the soak means your split peas will stay stubbornly tough no matter how long you simmer. Toss them in cold water with a pinch of salt the night before, then drain and rinse before cooking. The texture difference is night and day, and it cuts your simmering time by 30 minutes.
- CRISP THE BACON FIRST: Cook the bacon until it’s deep crispy—not just done, but shatteringly so. Drain on paper towels, then crumble it after removing the pot from heat. That extra crunch makes the soup sing, and the rendered fat adds richness without overpowering the peas.
- BROWN THE BEEF LOW: After cooking the bacon, push it aside and brown the ground beef on medium-low heat. High heat turns it into a greasy paste, but slow cooking develops deeper flavor. Break it up with a wooden spoon until it’s crumbly but still moist—this keeps the soup from turning gluey.
- SAVE THE Liquor: Don’t dump that bacon fat down the drain! Reserve 2–3 tablespoons after crisping the bacon, then use it to sauté the onions and celery. It adds a smoky depth the soup desperately needs, and you won’t even notice the extra fat in the final dish.
Essential equipment for perfect results
Dutch Oven Must-Have
The Dutch oven is your secret weapon for this soup—its thick walls distribute heat evenly, preventing scorching while allowing the peas to simmer gently. I use a Le Creuset 5.5-quart because it handles high heat without warping, but any heavy enameled cast iron (like Lodge) works perfectly.
The deep sides help prevent spills when stirring, and the lid traps steam for that signature creamy texture. 🌡️
Slotted Spoon for Bacon
A long-handled slotted spoon is essential for removing crispy bacon without losing those flavorful bits. I prefer a stainless steel model with a 12-inch handle—it stays cool while reaching deep into the pot.
This tool also helps drain excess fat from the bacon before adding it back to the soup, keeping it crispy. A spoon rest nearby prevents drips and keeps your counter clean.
Immersion Blender (Optional)
If you prefer your split peas smooth instead of chunky, an immersion blender lets you blend right in the pot. I recommend the Ninja QN301 for its powerful motor and easy-to-clean design.
Run it for 10-15 seconds after simmering to achieve that velvety consistency without over-processing. Just be careful—hot soup can cause steam burns!
Measuring Cups & Spoons
Precision matters with dried split peas and broth ratios. Use stainless steel measuring cups (like OXO Good Grips) for accuracy, and a fine-mesh strainer to rinse the peas before cooking.
A spice grinder for fresh black pepper ensures maximum flavor. Don’t skimp on these basics—they make all the difference in texture and taste.
Wooden Spoon for Stirring
A heat-resistant wooden spoon (like Ozeri Touch-Grip) prevents scratching your Dutch oven while stirring the soup. Wood distributes heat better than metal, helping the peas soften evenly. Keep it nearby while cooking—you’ll use it constantly for adjusting consistency and preventing sticking.
Pro tip: Soak it in hot, soapy water after use to remove any lingering food particles.
Bacon Chopper (Time-Saver)
Chopping 1 lb bacon into ½-inch pieces by hand can be tedious. A manual bacon chopper (like OXO Good Grips) speeds this up dramatically. It also ensures uniform pieces for even cooking. If you’re short on time, pre-chopped bacon works, but fresh-cut delivers the best texture and flavor. 🥓
Nutrition facts
Frequently asked questions
Can I use canned split peas instead of dried?
You can, but the texture will be different! Canned split peas are pre-cooked and softer, so your soup will be thinner and less creamy. For the best results, stick with dried peas—they break down during cooking to create that signature velvety consistency. If you're short on time, rinse the canned peas well to remove excess sodium and add an extra ½ cup beef broth to compensate for the thinner texture.
How do I make the meatballs extra tender?
The secret is in the prep! Mix your ground beef with ½ cup breadcrumbs and 1 egg (not listed in the recipe) to bind the meatballs. Chill the mixture for 30 minutes before forming them—this helps them hold together better. Simmer the meatballs in the soup for at least 20 minutes after adding them to ensure they're fully cooked and absorb all that rich flavor.
Can I make this soup in a slow cooker?
Brown the bacon and beef first in a skillet, then transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours. The slow cooking enhances the flavors even more, making the peas extra creamy. Just check the meatballs' internal temperature—it should reach 165°F before serving.
Why did my soup turn out too thick?
This usually happens when the peas break down too much or you didn't add enough liquid. To fix it, stir in ½ cup beef broth or water while the soup is hot. If it's still too thick, blend half the soup with an immersion blender for 10-15 seconds—this creates a smoother, creamier texture without thinning the whole pot. For next time, simmer the peas for 40 minutes instead of 45 to avoid over-softening.
What's the best way to store leftovers?
Store in an airtight container in the fridge for 4-5 days or freeze for up to 3 months. To reheat, warm on the stove over medium-low heat and stir occasionally. Add a splash of beef broth if it thickens too much. For extra crispiness, store the bacon separately and sprinkle it fresh when serving. The meatballs and peas stay tender even after freezing!