1 1/2 lbs. ground lean beef
1 c. fine dry bread crumbs
2 eggs, lightly beaten
1/4 c. catsup
2 tsp. salt, divided
2 tbsp. salad oil
3 tbsp. instant minced onion
Water
1 (1 lb., 12 oz.) can tomatoes, broken up
2 c. sliced carrots
1 bay leaf
1 tbsp. sugar
1/2 tsp. thyme leaves, crumbled
1/2 tsp. marjoram leaves, crumbled
1/4 tsp. ground black pepper
1 qt. shredded cabbage
1 (1 lb., 4 oz.) can red kidney beans, drained

Lightly combine beef, bread crumbs, eggs, catsup and one teaspoon of salt. Shape into about 24 meatballs. In a large saucepan, heat oil. Add meatballs a few at a time, and brown on all sides. Remove and set aside. Rehydrate minced onion in 3 tablespoons water for 10 minutes. Add to drippings in saucepan; saute for 2 minutes. Add 1 cup water, tomatoes, carrots, bay leaf, sugar, thyme, marjoram, black pepper and remaining 1 teaspoon salt.

Bring to boiling point, stirring well. Reduce heat; cover and simmer for 10 minutes. Add browned meatballs, cabbage and kidney beans; mix gently. Cover and simmer for 15 minutes or until meatballs are cooked and vegetables are tender. 4 to 6 servings.