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Spiced Chicken Meatballs In Split Pea Pilaf

• Prep Time:
• Serving Size: 6

• 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
• 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 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.Per serving:

  Calories 674 Total Fat 21g Saturated Fat 3g Iron 39% DV Vitamin A 25% DV Calcium 20% DV