Spiced Chicken Meatballs in Split Pea Pilaf

Spiced Chicken Meatballs in Split Pea Pilaf Ingredients

2 pounds ground chicken	16 ounces yellow split peas
1 cup bread crumbs	7 cups chicken broth
2 eggs	1 cups dried apricots diced
1 1/2 tsps pumpkin pie spice	1 cup Walnuts chopped
2 tsps Salt	1/4 cup Chives chopped
1/4 cup fresh parsley chopped and divided	3 tblspoons Mint
1 tblspoons Olive oil	1/4 tsp Salt
1 whole Onion	1/4 tsp Black pepper

Instructions for Spiced Chicken Meatballs in Split Pea Pilaf

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.


Main Ingredient: ChickenCuisine: American

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