Pour the water and chicken stock into a large soup pot and set it over high heat. Stir in 2 tsp of sea salt, then add your cubed potatoes to the pot. Bring the liquid to a boil, allowing the potatoes to cook for about 10 minutes.

As the potatoes cook, slice the carrots and add them into the soup.

If using pasta, add 1/2 cup of small pasta (like thin spaghetti cut into 1/2" pieces) into the pot.

In a separate large bowl, combine the ground pork with finely diced onion, Mrs. Dash seasoning, black pepper, salt, and egg. Mix the ingredients thoroughly.

Shape the pork mixture into meatballs, rolling them in your hands, and carefully drop them into the boiling soup. Allow the meatballs to cook for at least 10 minutes or until fully cooked and they rise to the top.

While the soup simmers, heat a non-stick skillet over medium-high heat. Add the canola oil, then sauté the diced celery and onion until they become soft and golden in color. Once sautéed, transfer the mixture to the soup pot.

If desired, whisk a beaten egg into the soup while stirring constantly to avoid any clumping.

Finish by adding fresh or frozen dill, then season the soup to taste with additional Mrs. Dash, salt, and black pepper. Stir well, adjust seasoning as needed, and enjoy your comforting meatball soup.