In a large pot, heat the oil over moderately low heat.
Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the zucchini,1 1/2 teaspoons of the dried oregano and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes. Add the broth, water, tomatoes, 1 ¼ teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground Turkey, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and to the soup and simmer until the meatballs are just done, about 5 minutes.
Stir in the lime juice and the remaining 1 tablespoon fresh oregano.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.