Ingredients:
1 lb dried split peas
8 cups cold water
1 cup onions ( chopped)
1/2 cup celery ( chopped)
2 teaspoons salt
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1 lb ground pork
3/4 teaspoon ground sage
3/4 teaspoon salt
1/8 teaspoon black pepper
3 potatoes, peeled and diced ( 3 cups)
Directions:
Rinse split peas.
In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
Bring to boiling, cover and simmer until peas are tender (about 1 hour).
Do not drain.
Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
Shape mixture into 24 1-inch balls.
Drop meatballs and potatoes into soup mixture and return soup to boiling.
Cover and simmer 20 minutes longer (until potatoes are tender.
Adjust seasoning to taste.
Servings: 10-12
Time preparation: 20 min.
Time total: 110 min.