Layer the bottom of the pot with the napa cabbage.
Then add the rest of the ingredients on top of the napa cabbage.
Carefully drop in the meatball.
Pour in Mizkan Chicken and Salt soup base and bring to boil.
Cover and simmer until meat cooked and vegetables tender, about 15 minutes.
Season with salt or soy sauce if needed (I didn't add any)
Serve immediately with a bowl of rice or add noodles to the broth to cook.