2 lb. green peas
2 celery heads
1 lb. chopped meat
1 onion
1/4 tsp. Kurkum or curry
2 glasses water
1/4 glass oil
1/2 tsp. black pepper
1/2 tsp. salt

Clean and wash celery and cut into 2 inch long chunks; put in pot and water; bring to boil for 1 minute. Remove from heat and remove celery from water (throw out the water).

Cook sliced onions in a large saucepan in hot oil until tender but not brown; add water, spices, celery, green peas (in order given). Cover and bring to a boil. Add meatballs to the saucepan, cover, leave on high heat until it boils again, reduce heat to medium and cook for 1-1 1/4 hours until all water is absorbed.