Soak the toast. Peel onions, dice one each or cut into rings. Squeeze the toast well. Knead with minced meat, egg, diced onions, mustard, salt, pepper and sweet paprika. Shape into small balls
Clean, wash and cut the peppers into pieces. Cut the corn into slices. Wash the marjoram and pluck off the leaves
Heat the oil in a pot. Brown the meatballs in it and take them out. Fry onion rings, paprika and corn in hot frying fat. Add a good 3/4 l water, stock, sweet paprika and marjoram. Bring to the boil and simmer covered for about 10 minutes
Add the meatballs to the soup and simmer for about 5 minutes. Season to taste with salt and pepper