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Add lamb, milk, panko, 1 tablespoon dill, lemon zest, ¾ teaspoon salt, and pepper to large bowl and mix until fully combined.
Form mixture into 1-inch meatballs (you should have 28 to 32 meatballs) and arrange on large plate. Refrigerate until needed. (Meatballs can be covered with plastic and refrigerated for up to 24 hours.)
Heat oil in Dutch oven over medium-high heat until shimmering.
Add leeks and remaining ¾ teaspoon salt and cook until softened and beginning to brown, 6 to 8 minutes.
Add broth and rice, scraping up any browned bits, and bring to boil.
Reduce heat to medium and simmer, stirring occasionally, until rice is almost tender, about 8 minutes.
Add meatballs to pot. Return soup to simmer and cook, stirring occasionally, until meatballs are cooked through and rice is tender, 3 to 5 minutes.
Stir in lemon juice and remaining 1 tablespoon dill. Season with salt and pepper to taste.
Serve, drizzling with extra oil.