Mormon Split Pea Soup

READY IN: 1hr 50mins
Recipe by Rick B(2)

This came from an older "American Heritage" cookbook. The small sage flavored meatballs give it quite a different taste!!!

Top Review by Gaia22

This soup was deliciously addictive!! Thick and flavorful. I reduced the salt to 1 tsp and next time I will reduce it to 3/4 tsp. Two tsp is/would have been an awfully lot here, but otherwise, the recipe was just great! I could not find ground pork, so I used a fresh pork sage sausage for the meatballs. Therefore, I did not add extra salt or pepper to the meatballs either. I used fresh sage instead of dried ground sage, as well. I will try this with plain ground pork and fresh sage in the future as the sausage was a little fatty, but I'm sure either way is going to be great here. This is a definite keeper! I was looking for other flavors to use with my dried split peas besides the usual ham- or bacon-flavored recipes, and this was exactly the variety I was looking for. Thanks so much for sharing this!

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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