Mormon Split Pea Soup - cooking recipe

Ingredients

1 (16 oz.) pkg. dry split peas
3 medium carrots, cut in 1/2-inch slices
3 medium celery stalks, diced
2 medium onions, diced
water
1 Tbsp. salad oil
1 lb. ground pork
1 c. fresh bread crumbs (2 slices white bread)
1/2 tsp. rubbed sage
salt
3 medium potatoes (1 lb.), peeled and cut into bite size
1/4 tsp. pepper

Preparation

Wash split peas in cold water.
Use a 5-quart kettle and combine peas, carrots, 1/2 diced onion and celery and 8 cups water.
Over high heat, bring to boil.
Reduce heat and simmer 1 hour, stirring occasionally. In a 12-inch skillet, over medium heat, cook the remaining celery and onion until tender, stirring occasionally.
With a slotted spoon, remove vegetables and place in a large bowl. Add ground pork, bread crumbs, sage, 2 tablespoons water and 1 teaspoon salt.
Mix well.
Shape mixture into 1-inch balls.
Cook meatballs in the drippings over medium heat until browned.
Drain on paper towels. To the split pea mix, add potatoes, pepper and 2 1/2 teaspoons salt.
Heat to boiling. Reduce heat. Cover and simmer 30 minutes.
Add meatballs. Cover and continue cooking 15 minutes. Stir occasionally.