Peel and finely chop the onion. Wash the thyme, except for a few stalks, and chop. Knead both with minced meat, egg and curd. Season with salt, pepper and paprika. Form about 24 small balls from the minced meat.
Heat the oil in a coated pan. Put meatballs in the pan and fry them for about 10 minutes until brown all around. Clean and wash the peppers. Cut 2 red peppers into large pieces. Bring the stock to the boil, add the peppers and cook for about 10 minutes.
Cook the pasta in boiling salted water for about 10 minutes until al dente. Cut the remaining peppers into small cubes, olives into rings. Puree cooked peppers and pass through a sieve. Season the paprika sauce with salt, paprika powder and a little cayenne pepper.
Bring the sauce to the boil again, add the diced peppers and cook for about 5 minutes. Add meatballs and olives and warm up. Arrange drained noodles, meatballs and paprika sauce on plates. Serve sprinkled with the remaining thyme leaves.