1 1/2 lb. lean ground beef
1 c. fine dry bread crumbs
2 eggs, lightly beaten
1/4 c. catsup
2 tsp. salt
2 tbsp. salad or olive oil
3 tbsp. instant minced onion
1 c. water
1 can (28 oz.) tomatoes, broken up
2 c. sliced carrots
1 bay leaf
1/2 tsp. thyme leaves, crumbled
1/2 tsp. ground black pepper
1 qt. shredded green cabbage
1 can (1 lb.) red kidney beans, drained
1/2 tsp. marjoram leaves, crumbled

Lightly combine beef, bread crumbs, eggs, catsup and 1 teaspoon of the salt. Shape into about 24 meatballs. Heat oil in large saucepan or Dutch oven. Add meatballs, a few at a time, and brown on all sides. Remove from pan and set aside. Rehydrate minced onion in 3 tablespoon water for 10 minutes. Add to drippings in pan and saute for 2 minutes. Add 1 cup water, tomatoes, carrots, bay leaf, thyme, marjoram leaves, pepper and remaining salt. Bring to a boil, stirring well.

Reduce heat and simmer, covered, for 10 minutes. Add meatballs, cabbage and kidney beans. Mix gently. Cover and simmer until vegetables are tender, about 15 minutes. 6-8 servings.