Onions peel, 1 chop finely. Celery peel, wash and cut into small cubes. Clean, wash and cut leek into rings. Prepare pasta in boiling salted water according to package instructions.
Heat 2 tablespoons of oil in a saucepan. Brown onions, celery and curry paste in it. Add leek and steam briefly. Sprinkle with sugar. Deglaze with stock, bring to the boil, cover and cook for 8-9 minutes.
Grate the remaining onion finely. Knead minced meat, onion, egg yolk and breadcrumbs, season with salt, pepper and paprika. Form small dumplings out of the minced mass. Heat 3 tablespoons of oil in a frying pan. Fry the dumplings for 4-6 minutes, turning them over and taking them out.
Wash the parsley and dab dry. Pluck the leaves from the stalks and chop them. Drain the noodles. Puree the soup a bit, season with salt and pepper. Add meatballs and noodles to the soup, arrange, dust with curry powder and sprinkle with parsley.