Add chicken broth, dry green peas, diced onion, minced garlic, diced carrots, sliced celery and diced potato (skin on), sesame oil, thyme, oregano and dry mustard to crock of slow cooker. If you don't have dry mustard use Dijon or prepared mustard. Do not add the salt at this step as it slows down the cooking of the dried peas.

Cover and cook on HIGH for 5-6 hours (LOW 10-12 hours) or until peas are tender and disintegrating. Puree half of the soup using a hand held (immersion) blender. Or add half the soup to a regular blender and puree. Add pureed soup to remaining soup in crock.

Make the meatballs near the end of the cooking time for the peas and vegetables. Tear bread into tiny pieces by hand. Mix the bread with ground chicken, an egg, black pepper, onion powder and minced garlic in a bowl. Form into half ounce (1 Tbsp/15 mL) size meat balls. A one-quarter cup (60 ml) measure can be cut into four pieces and then formed into balls by hand. If the meatballs are ready before the peas have cooked you should store in the refrigerator.

Add meatballs to the slow cooker and stir gently. Cover and cook an additional 1 hour on HIGH setting (2 hours on LOW setting) until meatballs are cooked through.

Stir in salt, vinegar and minced fresh parsley.

To serve, ladle hot soup into bowls dividing the meatballs amongst them.