In a heavy soup pot over medium-high heat warm the oil. Add the veal pieces and cook while stirring frequently until brown on all sides, about 5 to 8 minutes.
Add the yellow onion, celery, bay leaves, thyme, paprika and cayenne to taste. Cook while stirring frequently until the vegetables are tender and lightly brown, about 9 minutes. Add the flour and cook another 5 minutes stir constantly to incorporate.
Now add the garlic, tomato purée stock, Worcestershire sauce and fish sauce (optional). Season with salt and pepper.
Return the soup to a boil, reduce heat and allow to simmer for an hour to allow flavors to blend.

While soup is simmering remove the seeds from a half a lemon, then chop coarsely. In a small food processor, finely grind the lemon. Peel and finely chop the hard boiled eggs.

After your soup has simmered for 1 hour, add the lemon, egg, parsley and green onions. Stir mixture well and let simmer another 30 minutes.

Remove the bay leaves, stir in dry sherry, taste and adjust seasonings.

Ladle into warm bowls and serve at once.