Lamb Meatballs & Spinach

1 chicken breast (2 halves) ground
4 teaspoons olive oil
1 egg, slightly beaten
2 tablespoons pork rind flour
8 cup chicken broth
salt freshly ground
black pepper
1 dash nutmeg
2 1/2 lb lamb,breast of or rib chops
2 garlic cloves, sliced
2 parsley, italian sprigs coarsely chopped
2 lb spinach,cooked and slightly drained
1/2 cup pork rinds crumbled.

Combine ground chicken, 1 tablespoon olive oil, egg, pork rind flour and 2 tablespoon's 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 teaspoon salt and 1/4 teaspoon pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water.

Add the ground chicken mixture gently to pot with lamb. Cover and simmer 1 to 1/2 hours.

Add spinach and 1 tablespoon 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 crumbled pork rind 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

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