Trøndersodd – Norwegian lamb and meatball soup

Cut the shoulder into large pieces, about 6 cm across. Put them in a large pot that is not too wide and cover with 2 l cold water; the meat should be submerged. Heat slowly for about 15–20 minutes, skimming off any foam, until small bubbles start to appear around the edges. Add 6 g salt.

Reduce the heat and simmer with the lid ajar for about 2–2.5 hours. The liquid should barely bubble, without the vigorous boiling that would cloud the broth. Skim off foam occasionally; if the liquid level drops noticeably, add a little warmed water from the single measured reserve of up to 300 ml. The meat should separate easily with a fork; if it is still tough, continue simmering gently.

Toward the end of the meat’s cooking time, put the chilled ground lamb and the 6 g salt allocated to the meatballs in a food processor. Process briefly into a sticky, even mixture, add the starch, ginger, nutmeg and white pepper, then pour in the cold cream in 2–3 additions, processing briefly after each. The mixture should be smooth and stay mounded on a teaspoon; do not warm it through prolonged processing. Without a food processor, use very finely, preferably twice-ground meat and work it with the salt for 3–4 minutes, then gradually mix in the remaining ingredients; cover and refrigerate the mixture while you strain the broth and cook the vegetables.

Lift the tender lamb onto a plate and leave for about 10 minutes so it can be cut comfortably. Meanwhile, strain the broth through a fine-mesh sieve into a clean pot and skim excess fat floating on the surface. Remove any tough membranes from the meat and cut the tender pieces into cubes about 1 cm across. Transfer to a bowl, add about 100 ml strained broth taken from the pot and cover so the meat does not dry out.

Toward the end of the lamb’s cooking time, cut the potatoes into pieces about 3 cm across, cover with their allocated 1.5 l water and cook for 15–20 minutes after it comes to a boil, until a fork enters the center easily. Cut the carrots into thick rounds or half-rounds, cover with the remaining 700 ml water and cook in a second pot for about 12–15 minutes after it comes to a boil, until tender. Drain both vegetables and cover to keep them warm; cooking them outside the broth helps keep it clear.

Heat the strained broth until it steams gently, with a few small bubbles. Use two teaspoons to shape meatballs about 2–2.5 cm across and slide them into the broth; the mixture will make roughly 70. Poach in two uncrowded batches for about 15 minutes from the addition of the last meatball in each batch, without vigorous boiling. The meatballs should be springy and cooked through; transfer the first batch with a slotted spoon to the bowl with the meat and cover, then cook the second batch in the same broth.

Return the meat with its reserved broth and the cooked meatballs to the broth and heat gently for 3–5 minutes, until everything is hot. Taste and, if needed, add only the required amount of the remaining 2 g salt. Put the carrots in 6 deep bowls, add the meat and about 10–12 meatballs to each, then ladle over the broth; divide the potatoes and crispbread among the servings and serve alongside immediately.