Serves 6 – 8
1 pound ground chicken
4 tablespoons olive oil
1 egg, slightly beaten
2 tablespoons matza meal
Freshly ground black pepper
2 ½ pounds lamb stew meat or lamb chops
2 cloves garlic, sliced
2 large sprigs Italian parsley, coarsely chopped
1 cup warm water
8 cups chicken broth
2 pounds spinach,
Combine ground chicken, 1 tablespoon olive oil, egg, matza meal, and 2 tablespoons broth in a small bowl. Add salt, pepper and nutmeg to taste and mix well.
In a large pot, place the lamb with remaining oil; sprinkle with 1 teaspoon salt and ¼ teaspoon pepper and lightly brown for 2 or 3 minutes. Add garlic, parsley, and 1 cup of warm water. Skim off any fat as the lamb cooks on the surface.
Add chicken broth to the pot of lamb and bring to a gentle boil. Skim off fat as it forms a foam at the top. Form many tiny balls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer for 1 to 1½ hours. Add spinach and 1 teaspoon salt and simmer, covered, 15 minutes longer.
Serve meatballs with lamb and broth and spinach.