Combine shredded and blanched cabbage, shredded onions, caraway seeds, diced tomatoes, and julienned carrots in a bowl.

Add 1 teaspoon of chopped dill to the vegetable mixture.

Prepare the spaetzle dough.

Sift flour and salt into a mixing bowl.

Create a well in the center of the flour mixture.

Combine lukewarm milk and water with eggs in a separate bowl.

Pour the milk and egg mixture into the well.

Stir in the flour, lemon zest, and remaining dill.

Beat the dough until bubbles start to form.

Force the spaetzle dough through a colander or spaetzle maker into boiling salted water.

Cook the spaetzle until they float to the surface.

Remove the cooked spaetzle from the boiling water and cool.

Prepare the soup.

Heat ham stock in a large pot.

Add the vegetable garnish mixture to the ham stock.

Simmer the soup for one hour.

Add the cooked spaetzle to the soup.

Serve hot.