Mormon Split Pea Soup

1. 1

   Wash split peas in cold water.

2. 2

   Use a 5-quart kettle and combine peas, carrots, 1/2 diced onion and celery and 8 cups water.

3. 3

   Over high heat, bring to boil.

4. 4

   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.

5. 5

   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.

6. 6

   Mix well.

7. 7

   Shape mixture into 1-inch balls.

8. 8

   Cook meatballs in the drippings over medium heat until browned.

9. 9

   Drain on paper towels. To the split pea mix, add potatoes, pepper and 2 1/2 teaspoons salt.

10. 10

    Heat to boiling. Reduce heat. Cover and simmer 30 minutes.

11. 11

    Add meatballs. Cover and continue cooking 15 minutes. Stir occasionally.

* Per serving · 4 servings · Values may vary.