In a large bowl mix together the MEATBALL ingredients with your hands until well combined.
Shape the mixture into balls by rolling them between your palms to form meatballs about 1-inch in diameter and place them on a baking sheet. Cover the meatballs and refrigerate while you start the soup.
Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Stir in the soy sauce, red pepper flakes, and cabbage until well combined. Pour in the chicken broth and bring to a slight boil. Cover the pot and reduce heat to medium-low, simmer while baking the meatballs.
Take the meatballs out of the fridge and place in the preheated oven. Bake meatballs for 12 minutes then add the baked meatballs into the soup and simmer for 5 more minutes.
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