1. To make the meatballs, stir bread and half-and-half together in large bowl until combined. Add cheese, pork, onion, garlic, about 1 teaspoon salt, ½ teaspoon black pepper, the baking powder, oregano and crushed red pepper. Stir well. Add the beef and stir gently, just until well combined.
2. Moisten hands with water, then use a heaping teaspoon of meat mixture to form each meatball. You should get about 32 small meatballs. These can be made a day ahead; cover and refrigerate until ready to cook.
3. For the soup, put the oil in a soup pot. Add onion, carrot, celery and garlic; sauté about 5 minutes until slightly softened. Add the broths and bring to a boil. Add the meatballs and return to a simmer. Add the beans and chard or kale. Simmer until meatballs are cooked through and the chard or kale is tender, about 5 minutes. Taste and add salt or pepper if needed. Serve each bowl garnished with Parmesan cheese.
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