- Special Savings
- For the Meatballs:
- 2 pounds ground chicken
- 1 cup fresh breadcrumbs
- 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
Preheat oven to 450 degrees F. Spray jelly roll pan with nonstick vegetable spray.
In medium bowl, blend together ground chicken, breadcrumbs, eggs, pumpkin pie spice, 2 teaspoons salt and half (1/8 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.
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.
Simmer for 30 minutes, until split peas are tender. Stir in remaining parsley, chives, mint, salt and pepper.
Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
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