Spring Noodle Soup with Fresh Peas & Prosciutto

Spring Noodle Soup
Creamy, heavy split pea soup is traditional in Germany. This modern take is a much lighter, more healthful version, with lean German-imported smoked prosciutto, which is available diced, as well as fresh spring peas. It would be an appropriate Abendbrot meal, along with some hearty German bread or a thin cheese sandwich.
Course Soup


  • 2 14-1/2-ounce cans low-sodium chicken broth
  • 2 cups German-imported wide egg noodles
  • 1/4 cup halved imported German preserved pearl onions
  • 1 cup fresh shelled peas or frozen petite peas
  • 1/3 cup imported German diced smoked prosciutto
  • 2 tablespoons half and half


  • Bring broth and 1 cup water to a boil. Add noodles and boil gently, stirring occasionally, until almost soft.
  • Add pearl onions, peas and prosciutto, and simmer 2 minutes.
  • Turn heat to low and stir in half and half. Serve.

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