This hearty Hammin Di Pesach is a beloved Italian-Jewish tradition that brings warmth and comfort to the Passover table. The dish features tender pieces of lamb simmered slowly with aromatic garlic and parsley, accompanied by delicate chicken meatballs made with matza meal. Fresh spinach is added towards the end, wilting perfectly in the savory broth. The meal is often served in two parts: the rich stew of meat and greens, followed by a comforting soup of matza pieces boiled in the remaining flavorful stock. It is a deeply satisfying, one-pot meal that honors history while delivering robust, home-style flavors ideal for holiday gatherings or cozy family dinners.
Hammin Di Pesach (Lamb, Meatballs & Spinach For Passover
Description
This hearty Hammin Di Pesach is a beloved Italian-Jewish tradition that brings warmth and comfort to the Passover table. The dish features tender pieces of lamb simmered slowly with aromatic garlic and parsley, accompanied by delicate chicken meatballs made with matza meal. Fresh spinach is added towards the end, wilting perfectly in the savory broth. The meal is often served in two parts: the rich stew of meat and greens, followed by a comforting soup of matza pieces boiled in the remaining flavorful stock. It is a deeply satisfying, one-pot meal that honors history while delivering robust, home-style flavors ideal for holiday gatherings or cozy family dinners.Ingredients
Directions
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Grind or finely chop the chicken breast until it resembles ground meat.
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In a bowl, combine the ground chicken, 1 tablespoon olive oil, beaten egg, matza meal, and 2 tablespoons of chicken broth.
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Season the chicken mixture with salt, freshly ground black pepper, and a pinch of nutmeg, then mix thoroughly.
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In a large heavy pot, heat the remaining olive oil over medium-high heat.
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Add the lamb pieces (breast or rib chops) to the pot and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
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Lightly brown the lamb on all sides, about 2-3 minutes, then add sliced garlic and chopped parsley.
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Pour in 1 cup of warm water to deglaze the pot.
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Form the chicken mixture into many tiny meatballs and gently drop them into the pot with the lamb.
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Cover the pot and let the mixture simmer gently for 1 to 1.5 hours until the lamb is tender.
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Add the cooked, drained spinach and 1 teaspoon of salt to the pot.
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Cover and continue simmering for another 15 minutes until the spinach is fully heated through.
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Transfer the lamb chops, half of the spinach, and most of the gravy to a hot serving dish to keep warm.
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Add the remaining chicken broth to the pot and bring it to a boil.
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Add the broken matza pieces to the boiling broth.
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Cook the matza for 4 to 5 minutes until soft, then turn off the heat.
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Let the soup stand for 5 minutes to allow the matza to absorb the liquid.
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Serve the lamb and spinach stew alongside the matza soup.
Nutrition Facts
Servings 8
- 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
This recipe is traditionally served in two parts: the rich stew of meat and greens, followed by a comforting soup of matza pieces boiled in the remaining flavorful stock.
Ensure the lamb is browned lightly to develop flavor before simmering.
The matza soup should stand for 5 minutes after cooking to allow the matza to fully absorb the liquid.
