Chicken Heart Meatball Soup

Make the meatballs: In a food processor, combine all ingredients and pulse until a mostly smooth paste forms. Transfer to a large bowl and let chill in the refrigerator. Make the soup: In a large pot over medium heat, heat oil. Add cauliflower, kale, soybeans, and peppers and cook, stirring occasionally, until cauliflower is knife-tender. Add steak seasoning, pepper, white pepper, and stir to evenly distribute. Add broth, herb seasoning, and MSG (if using) to a simmer. Let cook 10 minutes to reduce slightly. Using two small spoons, scoop out meatballs and drop them directly into the simmering broth. Let simmer until meatballs are fully cooked, about 10 minutes. Garnish with parsley before serving.