Mix ground turkey, egg, bread crumbs, thyme, cilantro, salt, and pepper. Divide the mixture into 12-2 inch albóndigas (meatballs). Set aside.
In a blender, mix tomatillos, white onion, jalapeño peppers, garlic, chicken bouillon, cilantro and vegetable broth.
Heat olive oil in a deep pot. Pour in green sauce and cook on high for 1 minute.
Carefully submerge the albóndigas one by one into the sauce.
Cover pot, lower temperature to medium-high and let it simmer for 10 minutes. Uncover and simmer for 10 minutes more.
Serve with rice and beans if you wish.