In mixing bowl combine turkey, peppers, garlic, onion, egg, breadcrumbs and salt. Make Quarter size meatballs from turkey mixture. Should make about 32 meatballs.
In saucepan bring stock and cumin seeds to simmer.
Heat olive oil in nonstick large skillet over high heat. Place meatballs in skillet and brown on all sides, remove from skillet.
Place browned meatballs in simmering chicken stock and cook 10 minutes.
Cook pasta according to package directions and drain.
In eight bowls divide the pasta and top with 4 meatballs and broth. Garnish with cilantro.
