Spiced Chicken Meatballs in Split Pea Pilaf
Serves: 10
Calorie: 566, Proteins: 47 g, Total Fat: 20 g, Fiber: 14.20 g, Sugar 13 g.
Preparation
Preheat oven to 450°F. Spray jelly roll pan with non-stick
vegetable spray.
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.
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.