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Yield: 6 servings
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RECIPE INGREDIENTS
For the Meatballs:
2 pounds ground chicken |
| 1 cup fresh bread crumbs |
| 2 eggs |
| 1 1/2 teaspoons pumpkin pie spice |
| 2 teaspoons salt |
| 1/4 cup fresh parsley, chopped and divided |
For the Pilaf:
1 tablespoon olive oil |
| 1 onion |
| 16 ounces yellow split peas |
| 7 cups chicken broth |
| 1 cup dried apricots, diced |
| 1 cup walnuts, chopped |
| 1/4 cup chives, chopped |
| 3 tablespoons mint, chopped |
| 1/4 teaspoon salt |
| 1/4 teaspoon black pepper |
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DIRECTIONS
Preheat oven to 450 degrees F. Spray jelly roll pan with non-stick vegetable spray.
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In medium bowl, blend together ground chicken, bread crumbs, eggs, pumpkin pie spice, 2 teaspoons salt and half (one-eighth cup) chopped parsley. Knead mixture with hands until it is smooth. Wet hands and form mixture into meatballs, each about 1 1/2 inches in diameter. Place meatballs on prepared jelly roll pan; bake in oven for 10 minutes.
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In very large soup pot, warm olive oil over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in split peas, chicken broth, apricots and walnuts. Gently stir in meatballs. Increase heat to high; bring broth to a boil. Cover pan; reduce heat to low.
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Simmer for 30 minutes, until split peas are tender. Stir in remaining parsley, chives, mint, salt and pepper.
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Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
Date Added: 10/01/2008
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