Tiny Lamb Balls (Soddboller)

Once when we sailed out of Trollfjord in the Lofoten Islands, on the express boat, we were
served these tiny (and savory) lamb-balls in broth. They called it Trollbroth and they
played Edvard Grieg’s music, “In the Hall of the Mountain King,” but in reality they were
soddboller.
Fit for guests and often in times past they were served during the slaughtering season. You
may serve them as an appetizer in the broth, or add to the vegetable soup in previous
recipe. This recipe calls for 1 cup (2 ½ dl) cream and you want to use all of it, a tablespoon
at a time. If the lamb balls are to be used for Vegetable Soup with Tiny Lamb Balls,
cook them in the soup and eliminate the broth.

Ingredients:

10 oz. (285 g.) ground lamb
1 cup (2 ½ dl) coffee cream
½ tbsp. potato starch flour
Nutmeg
½ tbsp. flour
1 qt. (liter) lamb or beef broth
½ tbsp. salt

The old recipes called for meat to be ground with the spices and flour 10–12 times! In
other words grind it well. Add coffee cream a spoonful or two at a time, and beat well after each addition. Add nutmeg to taste. Bring the broth to a boil. With a teaspoon make ½–¾-
inch (1 ¼–1 ¾ cm) lamb balls and drop into the boiling broth. Reduce heat and simmer
until done. Serve piping hot with flatbread, or homemade bread.