Prep 20 mins
Cook 1 hr 30 mins
This came from an older "American Heritage" cookbook. The small sage flavored meatballs give it quite a different taste!!!
- 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)
- Rinse split peas.
- In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
- Bring to boiling, cover and simmer until peas are tender (about 1 hour).
- Do not drain.
- Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
- Shape mixture into 24 1-inch balls.
- Drop meatballs and potatoes into soup mixture and return soup to boiling.
- Cover and simmer 20 minutes longer (until potatoes are tender.
- Adjust seasoning to taste.
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!
My family really enjoyed this soup! The flavors were very earthy and the seasonings worked so well together. DH especially liked it and wants this again. He threatened to eat the entire pot on his own! Great recipe - thanks for sharing Rick B(2).
I first had this AWESOME soup a number of years ago but lost the cookbook. Thank you so much for posting it. Needless to say, this is one of the best soups I have ever eaten. I like it because it is so thick and has a lot of flavor!