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1. First, prepare the meatballs. In a large bowl combine the turkey, cheddar, breadcrumbs, egg, cilantro, Greek yogurt, Worcestershire, salt and spices. With clean hands mix it together until thoroughly combined. 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.
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2. In a sturdy, large Dutch oven heat the canola oil over medium high heat. Brown the meatballs in it in 2 batches of 8, just until a golden crust forms on the outside. Be gentle when turning them over so they don't break apart. They do not need to be cooked completely since they will finish cooking in the soup. When they have all browned, remove them and set them aside.
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3. Add the onion, jalapeno, corn and peas into the pot and let them get soft and fragrant for a minute. Add in the flour and let it cook off for another minute to make everything thick. The tomato paste goes in next, let it cook for a minute while stirring.
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4. Deglaze the pot with the tomato vinegar and scrape up all of the yummy brown bits, then add the Worcestershire sauce. Then pour in the black beans, chicken stock and crushed tomatoes and give the mixture a pinch of salt. 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.
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5. 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 slices, crispy tortilla strips and fresh cilantro, then serve piping hot. Enjoy!
