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!
- 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 See How It's Made
- 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.