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Spiced Chicken Meatballs In Split Pea Pilaf

Servings: 6

Ingredients

  Meatballs:

  2 lbs ground chicken

  1 cup fresh bread crumbs

  2 eggs

  1 1/2 tsp pumpkin pie spice

  2 tsp salt

  1/4 cup fresh parsley, chopped and divided

  Pilaf:

  1 Tbs olive oil

  1 onion

  16 oz yellow split peas

  7 cups chicken broth

  1 cup dried apricots, diced

  1 cup walnuts, chopped

  1/4 cup chives, chopped

  3 Tbs mint, chopped

  1/4 tsp salt

  1/4 tsp black pepper

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Directions

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.


Nutritional Information:

Total Fat 21.00g 

Saturated Fat 3.00g 

Calcium 300.00mg,  

Iron 3.00mg,