First, prepare the meatballs. In a large bowl combine the Ground Turkey (1 pound), Shredded Sharp Cheddar Cheese (1/2 cup), Seasoned Breadcrumbs (1/2 cup), Egg (1), Fresh Cilantro (2 tablespoon), Plain Greek Yogurt (1 tablespoon), Worcestershire Sauce (1 dash), Salt (1 teaspoon), Chili Powder (1/2 teaspoon), Smoked Paprika (1/2 teaspoon) and Ground Cumin (1/2 teaspoon).
With clean hands mix it together thoroughly. Scoop out two tablespoons of the mixture and roll it into a tight ball, then set it aside on a lined tray or board. Repeat with the rest of the mixture until it is gone, yielding 16 meatballs.
In a sturdy, large dutch oven, heat the Canola Oil (1 dash) over medium high heat. Brown the meatballs in 2 batches of 8, just until a golden crust forms on the outside. Be gentle when turning them over so that they don't break apart. They will finish cooking in the soup, so when they have all browned, remove them and set them aside.
Add the Onion (1), Jalapeño Pepper (2), Frozen Corn (1/2 cup) and Frozen Green Peas (1/2 cup) into the pot and let them get soft and fragrant for a minute.
Add in the Quinoa Flour (1 1/2 tablespoon) and let it cook off for another minute to make everything thick. Add the Tomato Paste (1 tablespoon) and then let it cook for a minute while stirring.
Deglaze the pot with Tomato Vinegar (1 dash) and scrape up all of the yummy brown bits, then add the Worcestershire Sauce (1 dash).
Then pour in the Black Beans (1 can), Chicken Stock (1 quart) and Crushed Tomatoes (1 can), and add Salt (1 pinch) to the mixture.
Gently add the meatballs back to the pot and bring the soup to a boil, then reduce it to a simmer. Let it simmer for about two hours.
When the Mexican turkey meatball soup is done, take it off of the heat and ladle it into bowls. Top each bowl with a few thin Avocado (to taste) slices, Tortilla Strips (to taste), and Fresh Cilantro (to taste) then serve piping hot. Enjoy!