Latvian Meatball Soup (Frikadeļu zupa)

Mix the ground meat with the egg, breadcrumbs, half the salt and ground black pepper. Knead the mixture well and, with wet hands, roll into small meatballs about the size of a teaspoon.

Peel and dice the potatoes, cut the carrots into thin rounds, and finely chop the onion.

In a large pot, heat the oil, add the onion and carrots, and cook over medium heat for 3–4 minutes, until the onion turns translucent.

Pour in the water, add the bay leaf and peppercorns, and bring to a boil. Cook the carrots for 3 minutes, then add the potatoes and cook for another 5 minutes.

Carefully drop the meatballs into the gently simmering soup, reduce the heat and cook for 15–20 minutes, until the potatoes are tender and the meatballs are fully cooked through.

Remove the bay leaf, taste the soup and add the remaining salt to taste. Take the pot off the heat, cover with a lid and let stand for 10 minutes to let the flavors settle.

Serve the soup hot, topping each bowl with a spoonful of sour cream and a sprinkle of fresh dill.