Ingredients: 1 chicken breast (2 halves), ground 2 garlic cloves, sliced 4 ts olive oil 2 sprigs parsley, Italian, coarsely chopped 1 egg, slightly beaten 2 tb Matza meal 1 c warm water 8 c chicken Broth, salted 2 lb spinach, cooked and slightly drained freshly ground black pepper 4 matzot, regular, broken into large pieces 1 ds nutmeg 2 1/2 lb lamb, breast or rib chops Directions:1. 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. 2. Add garlic, parsley and 1 cup of warm water. Form many tiny balls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to 1 1/2 hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. 3. 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. |