Categories: Meats, Italian, Holiday 
      Yield: 1 servings 
  
      1    Chicken breast (2 halves) 
           -ground 
      4 ts Olive oil 
      1    Egg; slightly beaten 
      2 tb Matza meal* 
      8 c  Chicken broth 
           -salt 
           -freshly ground black pepper 
      1 ds Nutmeg 
  2 1/2 lb Lamb,breast of or rib chops 
      2    Garlic cloves; sliced 
      2    Parsley, Italian sprigs 
           -coarsely chopped 
      1 c  -Warm water 
      2 lb Spinach,cooked and slightly 
           -drained 
      4    Matzot;regular, broken into 
           -large pieces 
  
  * Matza meal and Matzots may purchase in some supermarkets and Jewish 
  grocery stores. 
   
  (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or 
  warm which describes certain dishes that are kept warm for prolonged 
  periods of time...In Pitigliano, however Hammin was the classic one-course 
  meal for Passover that 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 ground 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 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. Add garlic, parsley and 1 cup 
  of warm water. Form many tiny bowls with the ground chicken mixture and 
  gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach 
  and 1 Tsp salt and simmer, covered, 15 minutes longer. 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. SERVES: 6-8