 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
|
This came from an older American Heritage cookbook. The small sage flavored meatballs give it quite a different taste!!! Ingredients:
1 lb dried split peas |
8 cups cold water |
1 cup onion (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:
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.
|
|