1. Preheat the oven to 375°F (190°C).

2. In a large bowl combine ground beef, onion, garlic, paprika powder, salt and pepper. Mix well with your hands or a wooden spoon until just combined. Be careful not to overmix.

3. Use your hands to shape the mixture into small meatballs about 1 ½ inches (3.8 cm) in diameter. Place them on a baking sheet lined with parchment paper.

4. In a large pot heat vegetable oil over medium heat. Add grated carrot and cook until tender about 5 minutes.

5. Add beef broth, water and diced potatoes to the pot. Bring to a boil then reduce heat to low and simmer covered for 15 minutes or until potatoes are tender.

6. While the soup is cooking bake the meatballs in the preheated oven for 12-15 minutes or until cooked through.

7. Once the meatballs are done add them to the pot with the soup and simmer for 5 minutes to heat through.

8. Stir in chopped parsley and serve the soup hot with a dollop of yogurt and some crusty bread if desired.