Use your hands to mix together the MEATBALL ingredients (chicken, ginger, green onion, garlic, soy sauce, breadcrumbs, egg) in a large bowl until combined.
Shape the mixture into balls by rolling them between your palms to form meatballs about 1-inch in diameter then place them on a baking sheet.
Bake the meatballs in the preheated oven for 12 minutes.
Take the meatballs out of the oven (they may not be cooked all the way through, but they will finish cooking in the soup) and set aside.
Heat the oil in a dutch oven over medium-high heat.
When the oil is hot add the onion, carrots, celery, and garlic and cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Stir in the soy sauce, crushed red pepper, and cabbage.
Pour in the water and bring to a boil.
Add the meatballs to the soup then cover the pot and reduce heat to medium-low.
Simmer the soup for about 5 minutes then season with salt & pepper to taste.
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