Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Form small balls.
In a large pot heat the 4 cups of water and dissolve the bouillon cubes. Bring to a boil and add the meatballs one by one. Bake for 5 minutes.
Add the broth chili powder, ground cumin, cumin seeds, oregano, carrots, green pepper, celery and tomatoes. Short half head of cabbage into 2 pieces and add to the pot. Let simmer for 30-45 minutes. Season to taste with salt and pepper. Serve warm with tortillas and salsa.