Ingredients
1 pound dry green split peas3 medium carrots, cut into 1/2-inch pieces3/4 cup diced celery1 medium onion, diced8 cups water3 medium potatoes, cut into 1/2-inch cubes2-1/2 teaspoons salt1/4 teaspoon pepperMEATBALLS:3/4 cup finely chopped celery1 medium onion, finely chopped4 tablespoons canola oil, divided1-1/2 cups soft bread crumbs2 tablespoons water1 teaspoon salt1/2 teaspoon dried sage, crushed1 egg1 pound ground pork
Preparation
In a Dutch oven or soup kettle, 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 tablespoons oil until tender; transfer to a large bowl. Add bread crumbs, water, salt, sage and egg; crumble pork over mixture and mix well. Form into 3/4-in. balls.
In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes.
