In a large bowl, mix all the ingredients for the meatballs. Form into balls (you decide what size you want for your meatballs). Lay the meatballs in a tray or plate and cover with plastic wrap and set aside in the fridge.
Meanwhile, heat about 1-2 tablespoon of olive oil in a saucepan, saute the garlic, onion, ginger, cook for about a minute or two then pour in the chicken stock and water. Season the broth and bring to a boil, have a taste; adjust seasoning to your taste if necessary.
Drop meatballs, one at a time, bring to boil, you’ll know when it’s cooked when they float on top. Add carrots and cabbage strips, cook for r5 minutes more and that’s it, you’re done!