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Add a pot of water to the stove and let it come to a boil.
While you wait, grate 1 zucchini and finely chop ¼ cup worth of the cilantro.
In a large bowl, add ground turkey, egg whites, egg, grated zucchini, white rice, salt, pepper, 3 garlic cloves, oregano, mint, cilantro, and any other seasonings to taste. Combine well and form albondigas. If the albondigas are sticky, add oil to your hands.(This will yield 36 albondigas)
Once they are formed, put them in the fridge.
Once the water is softly boiling, add in the tomatoes and let them cook until the skin has blistered (5-7 minutes depending on size)
Add the tomatoes, 4 garlic cloves, chipotle en adobo, white onion, and seasonings to taste to the blender.
Add salsa to the water and mix.
After 5 minutes (or once water is boiling - if it's not boiling, the albondigas can fall apart), add in the albondigas one by one. Cook for 12 minutes.
Peel and chop the vegetables while you wait.
Add in the potatoes, chayote, corn, and carrots. Cook for 15 minutes or until they are fork tender.
Add the zucchini and the remainder of cilantro. Cook for 12 minutes.
Turn off the heat and add the cabbage. Leave the soup covered for 10 minutes.
Serve into a bowl with toppings of choice.