Split Pea Soup with Meatballs

Directions

1. 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.
2. Add potatoes, salt and pepper; cover and simmer for 30 minutes.
3. Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a large bowl. Add bread crumbs, water, salt, sage and egg; crumble pork over mixture and mix well. Form into 3/4-in. balls.
4. In the same skillet, brown meatballs in remaining oil until a thermometer reads 160°. Add to soup; cover and simmer for 15 minutes.