|1||each||chicken breast||2 halves|
|2 1/2||pounds||lamb||reast of or rib chops|
|2||each||parsley sprigs||italian, coarsely chopped*|
|2||pounds||spinach||ooked and slightly drained|
|4||each||matzos||regular, broken into large pieces*|
Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl.
Add salt, pepper and nutmeg to taste and mix well.
In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes.
Add garlic, parsley and 1 cup of warm water.
Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb.
Cover and simmer 1 to 1/2 hours.
Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer.
Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm.
Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes.
Turn the heat off and let stand 5 minutes before serving as a soup.
Serve the lamb and spinach as the main dish.
First published: 1996-01-27 last updated: 2012-09-23
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