Hammin Di Pesach (Lamb, Meatballs And Spinach For Passover) Recipe

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Servings: 1


Cost per recipe $15.43 view details
  • 1 x Chicken breast (2 halves) grnd
  • 4 tsp Extra virgin olive oil
  • 1 x Egg slightly beaten
  • 2 Tbsp. Matza meal*
  • 8 c. Chicken broth salt grnd black pepper
  • 1 dsh Nutmeg
  • 2 1/2 lb Lamb breast of or possibly rib cho
  • 2 x Garlic cloves sliced
  • 2 x Parsley Italian sprigs minced
  • 1 c. -Hot water
  • 2 lb Spinach cooked and slightly
  • 4 x Matzot,regular broken into pcs


  1. * Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores.
  2. (The word Hammin (or possibly Hammim) is derived from the Hebrew adjective Ham or possibly hot that describes certain dishes which are kept hot for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover which both rich and poor used to make. The only difference between the versions was the in the cuts of meat used. Poor people used breast of lamb..and meatballs made with beef(when the cost of grnd beef was a fraction of the cost of chicken.) People who didn't have to worry about the cost used tiny rib chops from baby lamb and chicken balls."Combine grnd chicken, 1 Tbsp extra virgin olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add in 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 min. Add in garlic, parsley and 1 c. of hot water. Form many tiny bowls with the grnd chicken mix and gently add in to pot with lamb. Cover and simmer 1 to 1/2 hrs. Add in spinach and 1 Tsp salt and simmer, covered, 15 min longer. Transfer the lamb chops, half the spinach and most of the gravy to a warm serving dish and keep hot. Add in remaining broth to pot and bring to a boil. Add in matza pcs and cook 4 to 5 min. Turn the heat off and let stand 5 min before serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2782g
Calories 937  
Calories from Fat 450 48%
Total Fat 50.49g 63%
Saturated Fat 12.43g 50%
Trans Fat 0.17g  
Cholesterol 275mg 92%
Sodium 1244mg 52%
Potassium 5693mg 163%
Total Carbs 48.93g 13%
Dietary Fiber 14.5g 48%
Sugars 5.65g 4%
Protein 92.03g 147%
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