Hearty Meatball And Vegetable Soup

• 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

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

onion flakes, garlic, water, lean ground beef, marjoram leaves, corn oil, cider vinegar, cloves, thyme, ground black pepper, potato, cabbage, tomato, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282438 (may not work)