Norwegian lamb meatball soup (Sodd)

1. Cut the lamb shoulder into bite-sized cubes, put them into the cold water, bring slowly to the boil and carefully skim off the foam.

2. Add the allspice and salt, cover and simmer over low heat for 1 hour until the meat is tender.

3. Meanwhile, knead the minced lamb with salt, ginger, pepper and the starch for 3-4 minutes, then gradually work in the cold milk until you have a smooth, springy mixture.

4. With wet hands shape walnut-sized meatballs and drop them into the simmering soup; cook for 10 minutes.

5. Meanwhile, peel and dice the potatoes and carrots and boil them separately in salted water until tender.

6. Ladle the broth, meat and meatballs into bowls and add the cooked vegetables on the side or straight into the soup.

Tip: Sodd is the festive soup of the Trøndelag region, served at weddings, confirmations and on 17 May, Norway's national day. The clear, flavourful broth is the point, which is why the vegetables are cooked separately so they don't cloud it. Knead the meatball mixture well and add the milk little by little, so it turns velvety and springy.