To begin, prepare the meatball mixture. In a large bowl, combine the pork and beef with grated onion, minced garlic, egg, breadcrumbs and milk. Mix thoroughly with clean hands until the texture becomes sticky and uniform. This ensures the meatballs hold their shape.

Season the meat mixture with salt, pepper and marjoram if using. Let it rest for 10 minutes while you start the soup base. Resting allows the flavours to meld and the breadcrumbs to hydrate, giving you lighter, more tender meatballs.

In a large soup pot, melt butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent. Avoid browning the onions, as the goal is a gentle aromatic base.

Add the sliced carrots and cubed potatoes to the pot. Stir to coat them lightly in butter, then pour in the stock. Drop in the bay leaf and peppercorns. Bring everything to a gentle simmer and cook for 10 minutes to begin softening the vegetables.

Meanwhile, shape the meatball mixture into small balls, roughly the size of a walnut. Wet your hands with cold water between rolls to prevent sticking and ensure smooth, round shapes.

Carefully lower the raw meatballs into the simmering broth using a spoon. Reduce the heat slightly and simmer gently for 15 to 20 minutes. Avoid stirring too early to keep the meatballs intact during cooking.

Check for doneness by cutting a meatball in half. It should be fully cooked with no pink centre. Skim off any foam or impurities from the surface of the soup for a cleaner finish.

Taste the broth and adjust seasoning with a pinch of salt if needed. If using salted stock, go lightly. A touch of white pepper may also be added for a subtle warming note.

Remove the bay leaf and peppercorns. Stir in freshly chopped dill. The dill adds a fresh, herbal lift that contrasts beautifully with the richness of the meatballs and buttered vegetables.

Ladle the soup into warm bowls and garnish with extra dill if desired. Serve with slices of crusty rye bread or Latvian rupjmaize to complement the hearty broth. This dish is best enjoyed steaming hot with a spoon in one hand and bread in the other.