Serves 3-5
Prep Time: 20 mins
Cook Time: 30 mins

Ingredients

• 1 lb ground lamb
• 1 small white onion
• 1 egg
• 2 tbsp of potato starch
• 2 tbsp fresh finely chopped dill
• 1 tsp ground cumin
• 1/2 ground caraway seed
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 black pepper
• 1 tbsp butter or olive oil
• 1 medium onion, diced
• 2 peeled carrots diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups water
• 3 medium potatoe, quartered
• 1 bay leaf
• 1/2 thyme
• 3 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Sour cream
• Salt & pepper to taste (at the end)

Instructions

1. Prepare the meatballs:
   • In a bowl, combine ground lamb, grated onion, egg, potato starch, dill, cumin, smoked paprika, salt, and pepper.
   • Mix gently with hands (get in there).
   • Roll into small meatballs about 1-inch diameter and set aside.


2. Sauté the vegetables:
   • In a large pot, heat butter or oil over medium heat.
   • Add diced onion, carrots, and celery.
   • Sauté for 5 minutes until softened.


3. Simmer the soup:
   • Pour in broth and water.
   • Add potatoes, lemon juice, bay leaf, marjoram/thyme, salt, and pepper.
   • Bring to a gentle boil.
   • After allowing the potatoes to soften for 5-10mins, carefully drop meatballs into the soup.
   • Reduce heat to a simmer and cook for 15-20 minutes, until meatballs are cooked through and potatoes are completely tender.


4. Finish and serve:
   • Serve hot, garnish with extra dill and a dollop of sour cream.