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Mormon Split Pea Soup

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“This came from an older "American Heritage" cookbook. The small sage flavored meatballs give it quite a different taste!!!”
READY IN:
1hr 50mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse split peas.
  2. In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
  3. Bring to boiling, cover and simmer until peas are tender (about 1 hour).
  4. Do not drain.
  5. Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
  6. Shape mixture into 24 1-inch balls.
  7. Drop meatballs and potatoes into soup mixture and return soup to boiling.
  8. Cover and simmer 20 minutes longer (until potatoes are tender.
  9. Adjust seasoning to taste.

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