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Add the chopped cabbage, shallots, and onion to a large bowl to have ready once the meatballs are done.
Add the beef, salt, cumin, turmeric, paprika, garlic powder, pepper, garlic, tomato, shallot, and baking soda to a bowl and mix lightly with your hands, just to get everything combined.
Roll the mixture into ½” balls and set on a plate.
Heat 2 teaspoons of avocado oil in a large Dutch oven and add half the meatballs (so they sear and don’t steam).
Cook for a minute, turning once a sear forms, and repeat until the meatballs are seared.
Remove the cooked meatballs from the pot and repeat with the other half.
Keep the meatballs on a plate while you start the soup.
Add the bowl of cabbage, shallot, and onion to the pot and raise the heat to medium-high.
Use a wooden spoon to scrape the brown bits off the bottom of the pan and give everything a stir.
Cook for 3 minutes, then cover.
Cook for a few minutes, then remove the lid and deglaze the pan with ½ cup of water to make sure you get all the flavor off the bottom of the pot.
Grate the tomatoes with the wide holes of a box grater into a small bowl.
Add the grated garlic and tomato paste to the bowl.