Meatballs

• 2 pounds ground chicken
  
• 1 cup fresh bread crumbs
  
• 2 eggs
  
• 1 1/2 tsps pumpkin pie spice
  
• 2 teaspoons salt
  
• 1/4 cup fresh parsley, chopped and divided

Pilaf

• 1 TBLS 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 TBLS 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.

Nutritional Information, Per Serving:
674 calories; 21 g fat; 3 g saturated fat; 39% DV iron; 25% DV Vitamin A; 20% DV Calcium