1 can (2 c.) tomatoes
2 c. shredded cabbage
2 sm. zucchini, sliced
1 c. whole kernel corn
2 stalks, celery, sliced
1 lg. onion, chopped
1/2 c. broken spaghetti
1 1/2 tsp. beef bouillon powder
1 tsp. marjoram
1/2 tsp. basil
1 clove garlic

MEATBALLS:

1 beaten egg
1/4 c. milk
1 tsp. Worcestershire sauce
Salt and pepper
1 lb. ground beef

In Dutch oven, combine tomatoes, cabbage, zucchini, corn, celery, onion, spaghetti, bouillon, marjoram, basil, garlic, 4 cups water, salt and pepper. Bring to boiling and simmer cover 15 minutes. Combine egg, milk, bread, Worcestershire sauce, salt and pepper and ground beef. Shape into small balls and brown in skillet. Add meatballs to soup, cover and cook 15 minutes more. Serves 8. (May also use just browned ground beef instead of meatballs, just as good.)