Mexican Turkey Albondigas Soup

1 lb ground turkey
2 tsp olive oil, divided
1 onion, cut into 1/4-inch pieces
1 clove fresh garlic, minced
1/2 tsp ground cumin, divided
1/4 tsp cayenne pepper
3/4 tsp dried oregano
1/2 tsp fine sea salt
1 small red onion, cut in half and thinly sliced
1 carrot, peeled, cut into 1/4 inch pieces
2 stalks celery, cut into 1/4 inch pieces
1 small jalapeño, seeded, finely chopped
3 cloves fresh garlic, sliced
1/2 tsp parprika
1 cup tomato sauce
8 cups chicken stock
1/8 to 1/4 cup matzo meal or breadcrumbs
1 large egg
2 scallions, sliced
1/4 cup fresh cilantro, chopped

(1) Place the ground turkey in a medium mixing bowl. Set aside.

(2) Place 1 tsp of olive oil in pot over medium heat. Add onion, garlic and saute until translucent, about 5-6 minutes. Add 1/4 tsp cumin, cayenne, oregano, and salt. Toast until the spices are fragrant, about 1 minute. Add the spiced onions to the turkey.

(3) Pour the remaining 1 tsp of olive oil into the pot. Heat over medium. Add the red onion slices, carrot, celery, jalapeño, and sliced garlic. Saute for 4-5 minutes, until vegetables are fragrant. Pour in the tomato sauce and chicken stock. Bring to a simmer.

(4) Add bread crumbs to turkey, along with the egg. Gently mix with your hands. Wet hands to keep turkey fro sticking. Form walnut-sized meatballs and carefully drop into the soup. Cover the pot and allow the soup to simmer for 15 minutes (do not boil), or until meatballs are cooked through.

Ladle soup into bowls and garnish with scallions and cilantro.