Split Pea Soup With Meatballs - cooking recipe

Ingredients

1 lb dry split peas
3 medium carrots, sliced 1/2 inch thick
3/4 cup diced celery
1 medium onion, diced
2 quarts water
3 medium potatoes, cut into 1/2 inch cubes
2 1/2 teaspoons salt
1/4 teaspoon pepper
Meatballs
3/4 cup finely chopped celery
1 medium onion, finely chopped
4 tablespoons oil, divided
1 lb ground pork
1 1/2 cups soft breadcrumbs
2 tablespoons water
1 teaspoon salt
1/2 teaspoon dried sage, crushed
1 egg

Preparation

In a Dutch oven, combine peas, carrots, celery, onion and water.
Bring to a boil over medium heat.
Reduce heat, cover and simmer for 1 hour.
Add potatoes, salt and pepper, cover and simmer for 30 minutes.
Meanwhile in a large skillet, saute celery and onion in 2 T oil until tender.
Transfer to a bowl, add pork, bread crumbs, water, salt, sage and egg and mix well.
Form into 3/4\" balls and in same skillet, brown meatballs in remaining oil.
Add to soup, cover and simmer for 15 minutes.