How to make
Chop the onions and part of the parsley very finely and put them in a bowl. Add the mince, egg, breadcrumbs, pinch of salt and knead. Cover and leave as is for 15 min.
Pour in 12 1/2 cups (3 L) of hot water in a pot, let it to come to a boil.
In the meantime, form round meatballs, roll them in flour and carefully drop them in the water.
Peel the potatoes, carrot and wash them. Cut the potatoes coarsely, the carrot finely and add them to the pot. Let it boil on low heat until the potatoes are cooked.
In a pan, heat a little oil and put 1 tbsp flour in it. Stir and once the flour is braised, add 1 tsp paprika. Stir and pour the roux into the boiling stew.
Add the tomato paste, salt and the rest of the chopped parsley.
Stir and remove from the heat after 5 min.
