Put all the ingredients for the chicken meatballs in your food processor or blender and blend to combine. It should start be thick enough to easily make the meatballs, but if it feels dry add a splash or 2 more of the olive oil. Taste the mixture for salt/pepper and if you want more seasoning.
Bake the chicken meatballs on a silpat or parchment paper lined baking sheet at 350 degrees for 20 minutes.
While the meatballs are baking, start your soup. In a large soup pot sauté your onion, carrot, and cabbage in the friendly fat with a few big pinches of sea salt for about 15 minutes on medium to medium high heat. The salt will bring out their juices and sweeten the veggies.
Add the tomato paste and garlic and cook for a minute.
Add the chicken stock and cooked chicken meatballs and bring to a boil. Reduce to a simmer for about 10 minutes.