Split Pea Soup With Meatballs

• 1 lb dry split peas
• 3 medium carrots, sliced 1/2 inch thick
• 3/4 cup diced celery
• 1 medium onion, diced
• 2 quarts water
• 3 medium potatoes, cut into 1/2 inch cubes
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• Meatballs
• 3/4 cup finely chopped celery
• 1 medium onion, finely chopped
• 4 tablespoons oil, divided
• 1 lb ground pork
• 1 1/2 cups soft breadcrumbs
• 2 tablespoons water
• 1 teaspoon salt
• 1/2 teaspoon dried sage, crushed
• 1 egg

1. In a Dutch oven, combine peas, carrots, celery, onion and water.
2. Bring to a boil over medium heat.
3. Reduce heat, cover and simmer for 1 hour.
4. Add potatoes, salt and pepper, cover and simmer for 30 minutes.
5. Meanwhile in a large skillet, saute celery and onion in 2 T oil until tender.
6. Transfer to a bowl, add pork, bread crumbs, water, salt, sage and egg and mix well.
7. Form into 3/4" balls and in same skillet, brown meatballs in remaining oil.
8. Add to soup, cover and simmer for 15 minutes.

peas, carrots, celery, onion, water, potatoes, salt, pepper, meatballs, celery, onion, oil, ground pork, breadcrumbs, water, salt, sage, egg

Taken from www.food.com/recipe/split-pea-soup-with-meatballs-74609 (may not work)