Summary

Ingredients

• 150 g peas, dried
• 0.5 liter ½ water
• 150 g pork belly, in one piece
• 100 g leek, cut into thin rins
• 100 g carrot (s) (roots), finely diced
• 50 g celery, peeled, in one piece
• 150 g potato (s), finely diced
• 1 bay leaf
• 1 onion (s), finely diced
• 1 tablespoon oil
• 250 ml meat broth
• pepper
• 250 g Mettenden

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Instructions

1. Soak the peas in 1/2 liter of water overnight.
2. Bring to the boil the next day along with the water. After about half an hour, add the bacon and cook for another half an hour. Add the leek rings, diced carrots and potatoes and the bay leaf. Fry the onion cubes in a small pan in hot oil, then also add to the soup. Add the celery piece. Add the broth and cook the soup for another half an hour.
3. After this time, remove the celery, bay leaf and pork belly.
4. Now either puree the soup by hand with a pounder or hold a hand blender in it for a short time. Now cut the pork belly into small pieces and add it back to the soup, along with the meatballs. Season to taste with pepper. Salting is usually not necessary due to the bacon and the meatballs.
5. Then let it steep for another half an hour on the lowest heat setting, stirring occasionally. Serve hot.