Hammin Di Pesach

• 1 each chicken breasts 2 halves
• 4 teaspoons olive oil
• 1 each eggs 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 matzo crackers regular, broken into large pieces

1. Combine ground chicken, 1 tablespoon olive oil, egg, matza meal and 2 tablespoon broth in small bowl.
2. Add salt, pepper and nutmeg to taste and mix well.
3. In large pot, place the lamb with remaining oil, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and lightly brown for 2 to 3 minutes.
4. Add garlic, parsley and 1 cup of warm water.
5. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb.
6. Cover and simmer 1 to 1/2 hours.
7. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer.
8. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm.
9. Add remaining broth to pot and bring to a boil.
10. Add matza pieces and cook 4 to 5 minutes.
11. Turn the heat off and let stand 5 minutes before serving as a soup.
12. Serve the lamb and spinach as the main dish.

chicken breasts, olive oil, eggs, matzo meal, chicken broth, salt, black pepper, nutmeg, lamb reast, garlic, parsley sprigs italian, water, matzo crackers

Taken from recipeland.com/recipe/v/hammin-di-pesach-37053 (may not work)