Mix all meatball ingredients together and with wet hands roll into approx. 40 small meatballs. Set aside.
In a large pot add the canola oil and saute the garlic and ginger until fragrant, 1-2 min. Add the chicken broth, sherry and molasses. Bring up to a boil and simmer for 5 min. Add the meatballs one at a time so they don't all stick together and simmer for 8 min. Add the cabbage and cook another 5-7 min. until the cabbage is done to your liking.
Serve with green onion and crispy chow mein noodles.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/day-5-of-5-days-of-soup-asian-meatball-soup/