This is one of my husband Jim’s favorite soups. I firmly believe the pan makes the dish and love making my soups and stews in my good old fashioned Club Aluminum Dutch Oven.
Split Pea Soup with Dough Balls
- 1 Meaty Ham Hock
- 2 1/2 quarts water
- 1 lb split peas (2 1/2 cups)
- 1 large onion
- 1 stalk celery
- 3 medium carrots
- salt and pepper to taste
In a heavy soup pot, cook ham and peas together in the water slowly for 3 hours. Meanwhile, finely dice onion, celery and carrots. (Boil 4 eggs for dough balls during this time as well.) Remove the ham bone from the pot to cool slightly so you can remove the meat. Add the vegetables to the pot and simmer 20-30 minutes, until tender. Return ham to pot and bring to a low boil. Carefully add the dough balls, one at a time, to the soup and cook 2-3 minutes.
Egg Dough Balls
Peel shells from 4 hard boiled eggs. Use the yolk only. Rub yolks together in a bowl to make a paste. Season with salt. Add 2 slightly beaten eggs, mixing well after each addition. Add enough flour to hold the paste together (2/3 to 3/4 cup), using a wooden spoon to combine well. Flour hands, roll a teaspoon of dough into a ball. Set aside in a cool place until you are ready to add to soup.