Growing up, my mom made the best split pea soup. But my Sephardi Abba used to spice it up with the chili garlic sauce that always lived in the fridge. This soup brings back warm feelings of the family sitting around the table. While this soup might not bring back those memories for you, I hope it does warm you up on a cool day.
In a large pot, place the potatoes, carrots, celery, split peas, spice mix, parsley, and broth. Bring to a boil and then lower to a simmer. Cover and allow to simmer for 30 minutes.
Meanwhile, mix together the turkey, one teaspoon sriracha, oats, egg, salt, pepper.
When the soup has simmered for 30 minutes, add the two to four teaspoons of sriracha (depending on spice preference).
Form small meatballs with the meat mixture and place into the soup. Cover, and allow to cook at a simmer for another 30 minutes.
If you’re nervous about spice, start with less sriracha, taste, and add more, one teaspoon at a time, to desired spice level.