Hammin Di Pesach
Saved in 2 recipe boxes and 1 cookbook
Ingredients
| 1 | each | chicken breast | 2 halves |
| 4 | teaspoons |
olive oil |
|
| 1 | each |
egg |
slightly beaten |
| 2 | tablespoons | matzo meal | * |
| 8 | cups | chicken broth | |
| 1 | x | salt | * |
| 1 | x | black pepper | * |
| 1 | dash | nutmeg | * |
| 2 1/2 | pounds | lamb | reast of or rib chops |
| 2 | each |
garlic cloves |
|
| 2 | each | parsley sprigs | italian, coarsely chopped* |
| 1 | cup | water | warm |
| 2 | pounds | spinach | ooked and slightly drained |
| 4 | each | matzos | regular, broken into large pieces* |
Directions
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
