Pea Soup with Chicken Meatballs

Prepare all the necessary ingredients. I used split peas, which cook relatively quickly and do not require pre-soaking.

Rinse the peas.

Place the peas in a pot, add 1.8 liters of water, and bring to a boil. Then skim off any foam and cook the peas for 40-60 minutes.

The peas should become soft, but not completely mushy.

Slice the leek into rings.

Peel the carrot and slice it into half-circles. If the carrot is large, cut it into quarter-circles.

Deseed and julienne the bell pepper.

Heat vegetable oil in a frying pan and sauté the carrot for approximately 3-4 minutes, until lightly golden.

Then add the leek and bell pepper to the carrot. Sauté for 3-5 minutes, until the onion and pepper are soft and lightly browned.

Add the sautéed vegetables to the pot with the peas and cook for 10 minutes.

In a bowl, combine the ground chicken, egg, black ground pepper, and salt.

Mix the ground chicken until homogeneous.

Form small meatballs from the mixture.

Season the soup with salt to taste. Add the meatballs to the boiling soup. Bring the soup with meatballs back to a boil and reduce the heat.

Simmer the soup with meatballs over low heat for 5 minutes. Then add garlic powder, paprika, khmeli-suneli, and basil.

Cook the pea soup with meatballs for another 2-3 minutes and remove from heat.

Coarsely chop the parsley. Ladle the finished pea soup with meatballs into bowls, adding herbs to each serving. Enjoy your meal!