Recipes from Pilgrim's Kitchen

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

• 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 tsp salt
• 1/4 tsp black pepper

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.

Serves 6

Pilaf