Instructions

1. Mince 1/2 of the garlic, 1/4 of the onion and 1/2 of the parsley.
2. Add them into a bowl and combine with the ground pork and beef, sweet paprika and the whole egg.
3. Add the flour to a plate. Form the meat mixture into small bite-sized balls. Dredge each one through the flour so that they are completely coated
4. Add the meatballs in small batches to a frying pan over medium heat.
5. Brown them one each side but do not cook all the way through. Set aside
6. Add 2 tablespoons (30 ml) of olive oil to a stock pot. Add the onion and saute for 5 minutes.
7. Add the garlic, carrots and celery and continue cooking for 5 minutes.
8. Add the water and bouillon cubes and bring the pot to a boil. Reduce to a simmer and cook for 15 minutes.
9. Add the meatballs and potatoes and raise the temperature back up to a light boil. Continue to cook for about 15 minutes, until the potatoes are cooked through.
10. Take the soup off the heat and allow to cool for 15 minutes.
11. Combine the yogurt, lemon juice and egg yolks in a small bowl.
12. Remove about 1/2 cup (118 ml) of the soup broth and slowly add to the yogurt mixture. Then combine with another cup of the broth.
13. Add the yogurt mixture to the soup in a slow stream while stirring the soup. This will allow the yogurt to be combined with the hot soup without breaking.
14. Garnish with parsley and serve with crusty bread.