Hearty Meatball And Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. onion flakes
1/2 tsp. instant minced garlic
water
1 lb. lean ground beef
1 1/2 tsp. marjoram leaves, crushed
2 Tbsp. corn oil
1 Tbsp. cider vinegar
6 whole cloves
1/2 tsp. thyme leaves, crushed
1/8 tsp. ground black pepper
1 large potato, peeled and diced (1 c.)
2 c. shredded cabbage
1 large tomato, diced (1 c.)
1 Tbsp. parsley flakes

Preparation

Combine onion flakes and minced garlic with 2 tablespoons water; let stand 10 minutes to soften.
Set aside.
Mix beef with 1/2 teaspoon marjoram.
Shape into 1/2-inch balls.
Heat oil in saucepan.
Add meatballs, a few at a time.
Brown on all sides. Remove meatballs and set aside.
Add reserved onion and garlic to oil.
Saute 2 minutes.
Add 2 1/2 cups water, vinegar, cloves, thyme, black pepper and remaining marjoram.
Bring to a boil, stirring to scrape drippings from bottom of pan.
Return meatballs to pan.
Add potato; reduce heat and simmer, covered, 10 minutes. Add cabbage and tomato.
Return to a boil.
Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Sprinkle with parsley flakes and serve.