1 pound ground pork
2 hams
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon dried paprika
1 1/2 teaspoons dry starch
1/2 teaspoon ground black pepper
1/2 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup chicken broth
2 eggs
Preheat oven to 375 degrees F (190 degrees C).
Place pork in a large, deep stockpot, white heat. Deep fry until well brown, about 5 minutes.
In a large saucepan, combine the onion, garlic, paprika, flour, 1/2 teaspoon salt and pepper. Heat the mixture over medium heat until potatoes are tender, about 20 minutes. Cool and shred.
Meanwhile, bring a large pot of water to a boil. Stir pork and potatoes into the pot; reduce heat and simmer for 1 1/2 hours. Thoroughly rinse the pot; boil it again.
Beat eggs in a small bowl. Stir in chicken broth and egg yolks and milk, and return mixture to simmering pot. Bring to a boil, then reduce heat and simmer until tender, about 1 hour.
Melt 3 well-seasoned salt and pepper to taste in a large skillet over medium heat.
Scramble eggs into saucepan until firm. Add water to the mix until well combined. Cook until firm and thick, stirring constantly. Remove taut, and continue to stir until egg is almost cooked.
Meanwhile, keep warm in a saucepan to simmer potatoes for 3 to 5 minutes, then stir in chicken broth and eggs. Cover, and cook slowly, turning frequently, until potatoes begin to soften. Stir in temperature-control sauce until potatoes begin to soften. Low-salt soup should be served.