Prep : 20 minutes ... Cook: 2 hours ... Makes 10 servings
1 ...............pound dried green split peas
3 ..............medium carrots , cut into 1/2-inch pieces
3/4 ...........cup diced celery
8 ..............cups water
3 ..............medium potatoes , cut into 1/2-inch cubes
2 ..............teaspoons salt
1/4 ...........teaspoon pepper
MEATBALLS :
3/4 ...........cup finely chopped celery
1 ..............medium onion , finely chopped
4 ..............tablespoons vegetable oil , divided
1 ..............pound ground pork
1-1/2 .......cups solf bread crumbs
2 .............tablespoon water
1 .............teaspoon salt
1/2 ..........teaspoon dried sage , crushed
1 .............egg
1 ) In a Dutch oven or soup kettle , combine the peas . carrots , celery , onion and water ; bring to a boil over medium heat . Reduce heheat ; cover and simmer for 1 hour .
2 ) Add poratoes , 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 pork , bread crumbs , water salt , sage ,and egg ; mix well . Form into 3/4-inch balls .
3 ) In the same skillet , brown meatballs in remaining oil until no longer pink inside . Add to soup ; cover and simmer for 15 minutes .
I prepare this soup on cold or rainy days , my family likes the idea thay can get a bowl full throughout the day and the kettle is empty by dinner time . Meatballs put a flavorable spin on ordinary split pea soup .
Heart healthy
