In a large pot, heat the avocado oil. Sauté the onion, parsley, garlic, cabbage, and celery for 10 minutes on a low flame. Season with salt and pepper.

Add the lemon juice, maple syrup, spices, bay leaf, and tomato paste. Fill up the pot with chicken stock and then use the empty stock box again to fill with water. Add the julienned carrots to the soup. Bring to a boil and then simmer on a low flame for an hour.

While the soup is simmering, mix the meatball ingredients together by hand.

Preheat the oven to 425 degrees Fahrenheit. Roll into small balls and place on a well-oiled cookie sheet. Bake for 12 minutes, and then broil on high for two minutes to brown them through.

Add the meatballs into the soup and serve hot with crusty bread.