I made this soup on Sunday. Perfect for a midweek dinner. Make homemade meatballs by mixing ground beef, Italian bread, Parmesan cheese, salt, pepper, oregano, parsley & basil. Shape into mini meatballs. Set aside. In a soup pot, sauté chopped onion, carrot and celery until tender. Add the chicken broth. Heat the broth to boil. Add the meatballs and cook for about 10 minutes, remember the meatballs are small. Wash and chop Swiss Chard and Tuscan Kale. Add the greens to the pan and simmer until tender. Add frozen mixed vegetables and adjust seasonings. Serve with grated Parmesan Cheese.