Start off by creating the meatballs for the soup. In a large bowl combined ground beef, garlic cloves, eggs, bread crumbs, salt and pepper to taste. Roll into small balls and place on a baking sheet. Place meatballs in the oven and bake at 400F degrees for 15 to 20 minutes.
In a large pot combined, olive oil, carrots and onions. Sautés on medium to low heat until soft. This should take about 6 minutes.
Add tomatoes, green peppers, corn, and cabbage to the pan and cook for about three minutes. Pour in chicken broth and bring to a boil. Reduce heat and add in meatballs. Simmer on low heat for 30 minutes to cook throughly. Gently mix in cilantro leaves. Add additional salt and pepper if desired.