1. In a mixing bowl, combine ground chicken or turkey, breadcrumbs, egg, parsley, salt, and pepper. Mix well until combined. 2. Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Place them on a plate or tray. 3. In a large pot: boil 8-9 cups of water. Carefully place the meatballs into the boiling water. Let the soup simmer for 15 min. 4. While the soup simmering: finely chop onion; peel, wash and dice carrots. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onion and carrots until softened, about 5-7 minutes. Add onion and carrots to the soup. Simmer for 2 min. 5. Add the pasta and cook according to package instructions (usually 7-9 minutes). 6. During the last 2-3 minutes, stir in the chopped spinach or kale. 7. Taste the soup and adjust with salt and pepper as needed.

   1. Wash the peas with cold water. 2. Cut the smoked polska kielbasa on cubes. 3. Boil 3 liters of water. Dip the kielbasa and split peas into boiling water. Cook about 50 minutes, stirring occasionally. 4. Peel and wash potatoes. Cut into cubes and add to the soup. Cook 10 minutes. 5. Peel and wash a carrot. Cut into cubes and add to the soup. Cook 10 minutes more. 6. Peel and chop an onion. Heat up a frying pan, pour vegetable oil. Fry over medium heat, stirring, onion until golden brown, and add to soup. Cook 10 minutes more. 7. Wash and cut greens; add greens to the soup and turn off a gas. 8. Let the soup stand for 5 minutes under the lid, and that's it, the soup is ready.