Preheat oven to 350°F

Prep Mini Meatballs

• Place Ground Lamb, Ground Chicken, 1 tablespoon of Garlic Herb Seasoning, 1 teaspoon of Garlic Powder, a generous pinch of Salt & Pepper into a Mixing Bowl. Using your hand, mix all ingredients together being sure to incorporate seasonings well.
• Roll mixture into miniature meatballs about 1 inch in diameter and place on nonstick baking sheet.
• Bake for approximately 10 minutes or so, remove and set aside. Don't worry if they do not look done at this point, they will continue to cook in Broth.

Chicken

• Add 3 cups of water, Chicken Broth, Onion, Collard Greens, Sazon, 1 tablespoon Garlic Herb Seasoning, 1 tsp Onion Powder, Cilantro, generous pinch of Salt & Pepper, Lemon Juice & Chicken Tender Cutlets into a pot and bring to a boil on Medium/High until Chicken is cooked through.
• Remove Chicken Tender Cutlets and place on cutting board. Being careful not to burn yourself, give it a rough chop to small pieces. If you prefer to shred it instead, it works just the same.
• Add Chicken, Meatballs and Ditalini Pasta into the Broth and stir.
• Lower temperature to Medium, cover with lid and let it simmer until the Pasta is cooked through, approximately 15 minutes or so. Be sure to periodically stir contents so that Pasta does not clump together while cooking.
• Taste the Broth to see if additional seasoning is needed.

Serving

• Place a couple ladles of soup in a Bowl, top with fresh shaved Parmesan Cheese and serve with a side of Crusty Bread to soak up those wonderful flavors.
• While it is not your traditional Wedding Soup, the flavors are very similar and I promise, you will not regret trying your hand at this recipe.