Meatballs Split Pea Soup

1 pound dry green split peas
3 medium carrots, cut into 1/2-inch pieces
3/4 cup diced celery
1 medium onion, diced
8 cups 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 vegetable oil, divided
1 pound ground pork
1-1/2 cups soft bread crumbs
2 tablespoons water
1 teaspoon salt
1/2 teaspoon dried sage, crushed
1 egg

In a Dutch oven or soup kettle, combine peas, carrots, celery, onion and water; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.

Add potatoes, salt and pepper; cover and simmer for 30 minutes. Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a large bowl. Add pork, bread crumbs, water, salt, sage and egg; mix well. Form into 3/4-in. balls.

In the same skillet, brown meatballs in remaining oil until no longer pink inside. Add to soup; cover and simmer for 15 minutes. Makes 10-14 servings (3-1/2 quarts).