• Zest the lime; cut the lime into wedges for garnish.
• 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 plate; pat dry with a paper towel.

In a medium bowl, combine the meatball seasoning blend, lime zest, and half the cilantro. Add the turkey, season with salt, if desired, and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons 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.
While the meatballs brown, prepare the remaining ingredients.

• Peel and finely chop enough shallots to measure ¼ cup [½ cup].
• Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into ½-inch-thick slices.

In the same pot used for the meatballs, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the shallots and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until starting to soften, 3 to 4 minutes. Stir in the lemongrass paste and cook until fragrant, about 30 seconds.
Add the tomatoes, vegetable broth, and 1¼ cups [2½ cups] water and season with salt, if desired, and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened slightly, 5 to 6 minutes. Add the meatballs, bok choy, and carrots and cook, stirring occasionally, until the meatballs are cooked through and the bok choy is just tender, 2 to 3 minutes. Remove from the heat and season to taste with salt, if desired, and pepper.

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