Saute green onions, carrot, water and salt in oil until carrot is soft and glazed. Add paprika and broth. Bring to a boil. Make the meatballs, by combining the meat, salt, paprika, rice and egg in a small bowl. Mix well and roll into cherry sized meatballs. Roll in flour. When the broth is boiling, add meatballs and pasta. Cook until done. In a medium bowl, add egg and yogurt. Mix well. Add a tablespoon of broth to the yogurt and mix well. Continue to add broth until the temperature of the yogurt is the same as the broth. Add mixture to the soup and simmer for 3 minutes. Add parsley, lemon juice and black pepper. Stir and serve.
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