Mormon Split Pea Soup

Wash split peas in cold water.

Use a 5-quart kettle and combine peas, carrots, 1/2 diced onion and celery and 8 cups water.

Over high heat, bring to boil.

Reduce heat and simmer 1 hour, stirring occasionally. In a 12-inch skillet, over medium heat, cook the remaining celery and onion until tender, stirring occasionally.

With a slotted spoon, remove vegetables and place in a large bowl. Add ground pork, bread crumbs, sage, 2 tablespoons water and 1 teaspoon salt.

Mix well.

Shape mixture into 1-inch balls.

Cook meatballs in the drippings over medium heat until browned.

Drain on paper towels. To the split pea mix, add potatoes, pepper and 2 1/2 teaspoons salt.

Heat to boiling. Reduce heat. Cover and simmer 30 minutes.

Add meatballs. Cover and continue cooking 15 minutes. Stir occasionally.