Hammin Di Pesach

Hammin di Pesach is a traditional Passover dish that delivers two courses from a single pot. Lamb chops braise gently with garlic and parsley alongside tiny chicken dumplings made from ground breast meat, egg, and matzo meal. After simmering low and slow, the pot gets divided: lamb and spinach go to the table as the main course, while the remaining broth gets matzo pieces and becomes a soup.

The chicken dumplings are small on purpose. Tiny balls cook through quickly and soak up the lamb-enriched broth, becoming little flavor sponges with a delicate, nutmeg-scented bite. Shape them small and add them gently so they hold together.

The spinach goes in near the end, just long enough to wilt and absorb some of the braising liquid without turning army green and mushy. Fifteen minutes is all it needs.

Pro Tips

• Brown the lamb lightly in olive oil before adding liquid. Even a quick sear builds flavor in the broth.
• Keep the chicken dumpling mixture well-seasoned. They’ll taste bland if you rely solely on the broth for flavor.
• Break the matzo into bite-sized pieces. Too large and they won’t absorb the broth properly in 5 minutes.
• Let the matzo soup stand off heat for 5 minutes before serving. The matzo softens and the broth settles.

Variations

• Use ground turkey instead of chicken for the dumplings if that’s what you have on hand.
• Add diced carrots or celery to the pot with the lamb for a heartier broth.
• Substitute kale or Swiss chard for the spinach for a sturdier green that holds up to longer cooking.