• Set aside half the cauliflower “rice” for the soup.
• Peel and finely chop the onion; set aside half for the soup.
• Set aside half the mole poblano spice blend for the soup.
• Coarsely chop the cilantro; set aside half for garnish.
• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a large bowl; pat dry with a paper towel.

To the bowl with the turkey, add half each of the cauliflower “rice,” onion, spice blend, and cilantro. Season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs.

In a medium [large] sauce pot over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.

In the same pot used for the meatballs, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Add the mirepoix and remaining onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the remaining spice blend and cook until fragrant, about 30 seconds.
Add the tomatoes, 2½ cups [5 cups] water, and the remaining cauliflower “rice,” season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the soup has thickened and the cauliflower is tender, 6 to 8 minutes.
While the soup simmers, prepare the lime.

• Cut the lime into wedges for garnish.

To the pot with the soup, add the meatballs and return to a simmer. Cook, stirring occasionally, until the meatballs are cooked through, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the soup to individual bowls. Garnish with the cabbage and remaining cilantro and serve with the lime wedges.