PEASOUP.TXT





               SPLIT PEA SOUP WITH BACON MEATBALLS

  1 pound dried split peas           2 medium red potatoes cut into 1/2
  4 strips bacon cut in small          inch cubes
    pieces                           1 1/2 tsp salt
  1 medium onion chopped             1 tsp marjoram
  1 medium carrot chopped            1 bay leaf
  1 celery rib chopped               3/4 tsp pepper
  1 qt chicken stock or              1 pound ground pork
    reduced sodium canned broth      1 egg slightly beaten
                                     1 tsp sage

 1. In a large saucepan, bring split peas and 1 quart of water to a boil
    over high heat.  Cook 2 minutes.  Remove from heat, cover tightly
    and let stand 1 hour.  Drain, reserving liquid.

 2. In a 8 qt dutch oven, cook bacon until crisp.  Transfer bacon to
    paper towel, leaving fat in pot.

 3. Add onion, carrot, and celery to pot.  Cook over medium heat until
    onion is lightly browned (about 6 min).

 4. Add Peas, reserved liquid, chicken ctock, potatoes, and 2 cups water
    Bring to a boil, skimming often.

 5. Add 3/4 tsp salt, marjoram, bay leaf, and 1/2 tsp pepper.  Reduce
    heat and simmer until peas are tender (about 45 min).

 6. While peas are simmering, crumble cooked bacon into a medium bowl,
    add pork, egg, sage, 3/4 tsp salt, and 1/4 tsp pepper.  Mix well.

 7. Using about a tablespoon for each, form meat mixture into meatballs,
    dropping as formed into the simmering soup.  Simmer until meatballs
    are cooked through with no trace of pink in center (about 12 - 15
    minutes).