Be sure to have your meats cooled. Grind the pork and beef through a meat grinder. Spread out in a suitable container. Add the finely chopped old onions and green onions.
Add the spices, 1 tsp cumin, salt and black pepper to taste. It's best if you grind the cumin and black pepper immediately prior to use, in order to retain their strong aroma and pleasant taste. Add the eggs, parsley and baking soda.
Soak the bread slices in water, drain them and add to the mince. Start kneading. Knead the mince well for 15 min., to mix all spices well.
Shape meatballs without flattening or squishing them, so that they remain fluffy. Roll them in flour and fry in heated oil on both sides.