#JENNIEOBrandPartner ✨Sopa de Conchas con Albóndigas! ✨I grew up eating sopa de conchas all the time, and adding turkey albóndigas is my cozy little upgrade for the new year. I’m using @Jennie-O Turkey Lean Ground Turkey to keep the meatballs juicy and flavorful. I picked it up at my local grocery store, which made everything super easy. It’s perfect for those chilly January nights when you want something warm and feel-good. 📌Save this one for a cozy night in! Learn more at jennieo.com. RECIPE For the broth ▪️4 large Roma tomatoes ▪️4 tsp chicken bouillon ▪️½ white onion ▪️2 cloves garlic ▪️1 chipotle pepper in adobo ▪️4 cups water ▪️2 tsp kosher salt For the meatballs ▪️1 lb JENNIE-O® Lean Ground Turkey ▪️½ cup breadcrumbs ▪️⅓ cup minced white onions ▪️¼ cup chopped cilantro ▪️1 large egg ▪️2 cloves minced garlic ▪️½ tsp each ground cumin, dried oregano, kosher salt ▪️¼ tsp ground black pepper ▪️2 tbsp olive oil For the soup ▪️1 tbsp olive oil ▪️7 oz small shell pasta ▪️1 med zucchini, diced ▪️½ white onion, diced ▪️1 large carrot, diced ▪️2 cups water -Make the broth: Add all the ingredients into a large blender and blend until smooth. -Make the meatballs: Add all the ingredients except the oil to a large bowl. Mix together until just combined, then form into 26 balls. Heat the oil in a large pot over med-high heat. Add the meatballs in a single layer and sear for 4 minutes, flipping halfway through. Transfer them to a large bowl. -Make the soup: Add the oil to the same pot over med-high heat. Add the pasta, zucchini, onion, and carrot, and saute for 5 minutes. Pour in the broth and the water and bring to a boil. Add the meatballs, reduce the heat to low, and simmer for 10 minutes or until the pasta is tender and cooked through. #sopadeconchas #groundturkey - @isabeleatsblog