Grind the meat and to it add the finely chopped onion, parsley, black pepper, soaked and drained bread, egg and salt. From the well mixed mixture, form meatballs, roll them in flour and fry in hot oil.
Fry the chopped onion in a separate dish. Add the flour and once it turns golden, put the tomato paste and paprika in. Add the grated carrots and celery. Sprinkle some salt. Pour in the meat’s broth.
Boil the sauce until the vegetables soften. Stir well and add the finely chopped parsley.