In a small mixing bowl combine the beef, egg, all-purpose season, and 1 tsp salt.
Form small mini meatballs and brown off in a large skillet or fry pan with some butter or coconut oil. The goal is not to cook them through – just get a nice brown crust on the outside and they will cook the rest of the way in the soup.
While the meatballs are cooking, sauté the onion, carrot, celery, and cabbage in a large soup pot with about ¼ cup butter for about 10 to 15 minutes. Do this with a few pinches of sea salt over medium to medium high heat and you will bring out the natural sweetness of all the veggies – this really boosts the flavor of the whole soup.
Add the garlic and tomato paste to the veggies, and cook for a minute.
Add the diced tomatoes, stock, seasoning, and browned meatballs to the soup pot and bring to a boil.