This hearty Hammin Di Pesach is a classic Italian-Jewish Passover dish that brings warmth and comfort to the holiday table. The recipe combines tender lamb breast or rib chops with flavorful chicken meatballs, simmered slowly in a rich broth. Fresh spinach adds a vibrant green hue and nutritious bite, while broken matzah pieces soak up the savory juices to create a satisfying soup element. The subtle hints of nutmeg and garlic elevate the earthy flavors of the meat and vegetables. Perfect for a festive Seder meal or a cozy family dinner, this dish offers a beautiful balance of textures and tastes. It is simple enough for weeknight cooking yet special enough for holiday gatherings.
Hammin Di Pesach (Lamb, Meatballs & Spinach F
Description
This hearty Hammin Di Pesach is a classic Italian-Jewish Passover dish that brings warmth and comfort to the holiday table. The recipe combines tender lamb breast or rib chops with flavorful chicken meatballs, simmered slowly in a rich broth. Fresh spinach adds a vibrant green hue and nutritious bite, while broken matzah pieces soak up the savory juices to create a satisfying soup element. The subtle hints of nutmeg and garlic elevate the earthy flavors of the meat and vegetables. Perfect for a festive Seder meal or a cozy family dinner, this dish offers a beautiful balance of textures and tastes. It is simple enough for weeknight cooking yet special enough for holiday gatherings.Ingredients
Directions
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Combine ground chicken, 1 tbsp olive oil, beaten egg, matza meal, and 2 tbsp chicken broth in a small bowl.
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Season the chicken mixture with salt, freshly ground black pepper, and a dash of nutmeg, mixing well until combined.
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Form the chicken mixture into many tiny meatballs, about 1/2 inch in diameter.
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In a large pot, heat the remaining olive oil over medium heat.
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Add the lamb breast or rib chops to the pot and sprinkle with 1 tsp salt and 1/4 tsp pepper.
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Lightly brown the lamb on all sides for 2-3 minutes.
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Add sliced garlic, chopped parsley, and 1 cup of warm water to the pot.
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Gently drop the chicken meatballs into the pot with the lamb.
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Cover the pot and simmer gently for 1 to 1.5 hours, until the lamb is tender.
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Stir in the cooked, drained spinach and 1 tsp salt.
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Cover and simmer for an additional 15 minutes.
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Transfer the lamb chops, half of the spinach, and most of the gravy to a hot serving dish and keep warm.
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Add the remaining chicken broth to the pot with the remaining spinach and bring to a boil.
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Add the broken matzah pieces to the boiling broth.
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Cook for 4 to 5 minutes until the matzah is soft.
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Turn off the heat and let the soup stand for 5 minutes before serving.
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Serve the lamb and spinach as the main dish alongside the matzah soup.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 71.8kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.4g2%
- Cholesterol 37.0mg13%
- Sodium 32.2mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure all ingredients are Kosher for Passover, especially the matzah meal and chicken broth.
For the best texture, do not overcook the matzah soup; it should be soft but not mushy.
You can substitute lamb with beef chuck if lamb is unavailable, though it will alter the traditional flavor profile.
