Put all of the meatball ingredients into a big mixing bowl. Mix all of the ingredients by hand until the meat mixture becomes thick and pasty.
Form the meatballs by taking a large spoonful of the meat mixture and roll the meat mixture into a ball using both palms. Arrange the meatballs (around 27 meatballs depending on the size) on a lightly oiled plate with space between them. Transfer the meatballs into the refrigerator,
Place a medium sized dutch oven or soup pot over medium high heat. Then add the vegetable broth, beef broth, water, onion, carrots and green onion, season with salt, pepper and fish sauce.
Cover and bring to a boil. Then turn down the heat to medium and continue cooking for 8 to 10 minutes.
Stir the cabbage into the mixture. Cover and continue cooking for 5 to 6 minutes. Then uncover, remove the stalk of green onions from the mixture and stir in the ground thyme.
Add the meatballs into the mixture carefully. Cover and bring to a boil. Continue cooking for 12 to 14 minutes or until the meatballs are cooked through.
Stir the vinegar into mixture, turn off the heat.
Best served with glass noodles or angel hair pasta. Enjoy!