In a small bowl combine all ingredients for meatballs. Mix until thoroughly combined. Divide mixture into 8 meatballs. Preheat fry pan on medium heat and add meatballs, turning every few minutes until browned on all sides.
Meanwhile, in a pot on medium heat warm olive oil. Add garlic paste and red pepper flakes. Once flakes begin to sizzle, add onion, baby carrots and zucchini. Continue to sauté until veggies have softened.
Add kale to pot, sauté a minute, then top with vegetable stock. Simmer for 10 minutes to allow flavors to meld. Season with salt to taste.
Add meatballs to soup and simmer another 10 minutes.
Serve soup hot, ensuring each dish gets 2 meatballs. Garnish each with fresh cilantro.