Hammin Di Pesach
reast of or rib chops
italian, coarsely chopped
ooked and slightly drained
regular, broken into large pieces
Combine ground chicken, 1 tablespoon olive oil, egg, matza meal and 2 tablespoon 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 teaspoon salt and ¼ teaspoon pepper and lightly brown for 2 to 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 ½ 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.