Rinse peas, discard stones. In 5 quart Dutch oven over high heat, heat peas, carrots, half of celery, half of onion and 8 cups water to boiling.

Reduce heat to low, simmer 1 hour, stirring occasionally. Meanwhile, in 12 inch skillet over medium heat, in hot hoil, cook remaining celery and onion till tender. Drain and remove vegetable to large bowl. Add ground pork, bread crumbs, sage, 2 T water and 1 tsp salt to bowl. Mix well. Shape into 1 inch meatballs.

Over medium heat, heat drippings in skillet. Add meatballs; cook until brown on all sides. Remove and drain on paper towels. To split pea mixture, add potatoes, pepper and 2 1/2 tsp salt. Heat to boiling. Reduce heat, cover and simmer 30 minutes. Add meatballs, heat through and serve.