Recipes

Usually pea soup is made with ham. I like pea soup and don't always have ham around to make the base flavour.

Split Pea Soup with Meatballs

1 lb. dry green or yellow split peas

3 medium carrots, sliced 1/2" thick

3/4 cup diced celery

1 medium onion, diced

2 qts. water*

3 medium potatotes, cut into 1/2" cubes

2 1/2 tsp. salt

1/4 tsp. pepper

MEATBALLS:

3/4 cup finely chopped clelery

1 medium onion, finely chopped

4 tbsp. cooking oil, divided*

1 lb. ground pork

1 1/2 cup soft bread crumbs

2 tbsp. water

1 tsp. salt

1/2 tsp. dried sage, crushed

1 egg

In Dutch oven or soup kettle combine peas, carrots, celery, onion & water; bring to a boil over medium heat.

Reduce heat; cover & simmer 1 hour.

Add potatoes, salt & pepper; cover & simmer 30 minutes.

Meanwhile, in large skillet, sauté celery & onion in 2 tbsp. oil until tender; transfer to a bowl. Add pork, bread crumbs, water, salt, sage & egg; mix well.

Form into 3/4" balls.

In same skillet, brown meatballs in remaining oil until no longer pink inside.

Add to soup; cover & simmer for 15 min.

Yield: 10 - 14 servings

* Instead of water you can use 2 qts. of chicken broth. Seems to add more flavor but it makes the soup more costly

Marlene