1-In a large soup pot, combine 7 cups water, 8 cups low-sodium chicken stock, 2 teaspoons salt, and 6 to 8 medium cubed potatoes; bring to a boil and cook for 10 minutes.

2-Add 3 medium thinly sliced carrots to the pot.

3-Optionally, add 1/2 cup of 1/2-inch pieces of thin spaghetti or your preferred pasta.

4-Finely dice 1/2 onion, reserving half for the meat mix and half for later use.

5-In a large bowl, thoroughly mix 2 pounds ground pork, half the diced onion, 1/2 teaspoon freshly ground black pepper, 2 teaspoons salt, and 1 large egg.

6-Form the meat mixture into meatballs by rolling it in your hands, then add the meatballs to the soup pot as you make them; cook for at least 10 minutes or until the meatballs float and are cooked through.

7-Heat a non-stick skillet over medium-high heat; add 3 tablespoons canola oil, the remaining finely diced onion, and 2 large sticks of finely diced celery; sauté until soft and golden, then add this mixture to the soup pot.

8-Optionally, stir in 1 large lightly beaten egg while stirring constantly to prevent clumps.

9-Add 2 tablespoons fresh or frozen dill, then adjust seasoning with additional salt, freshly ground black pepper, and optional seasoning to taste (typically about 1/2 teaspoon optional seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper).