Soak the toast in cold water. Peel onions, finely dice 1 onion, cut 1 into rings. Squeeze the toast. Knead minced meat, egg, diced onion, toast, mustard, salt, pepper and paprika powder with the dough hooks of the hand mixer. Form small balls with wet hands.
Clean, wash and cut the peppers into pieces. Cut the corncobs into slices. Heat the oil in a large pot and fry the meatballs in it while turning. Remove from the pot and put aside. Add the bell peppers, onion rings and corn wheels to the frying fat and fry while turning. Dust with paprika. Deglaze with stock and season with salt and pepper. Bring to the boil, cover and simmer over medium heat for about 10 minutes. Add meatballs and let simmer at low heat for another 5 minutes. Meanwhile wash the marjoram, dab dry and pluck the leaves from the stalks.
Deglaze with stock and season with salt and pepper. Bring to the boil, cover and simmer over medium heat for about 10 minutes. Add meatballs and let simmer at low heat for another 5 minutes. Meanwhile wash the marjoram, dab dry and pluck the leaves from the stalks. Season soup with salt, pepper and sugar. Add marjoram. Serve in small bowls