In a soup pot or Dutch oven over medium heat, warm olive oil. Add onions, carrots and celery, cook until softened about 7 minutes.

Stir in the garlic and cook 1 minute more.

Add the kale and cook until wilted.

Add the wine and tomatoe and bring to a boil.

Stir in the stock, water and bay leaf and bring to a boil. Reduce heat to medium-low, cover partially and simmer for about 1 hour.

During the last 10 minutes, drain the beans and rinse with cold water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes, discard bay leaf. Cook ditalini to package directions.

Meanwhile, in a bowl, combine chicken, half of the cheese, bread crumbs, egg, 1/2 tsp. salt and 1/4 tsp. of pepper.

Increase the heat under the soup to medium and bring to a light boil. Drop rounded tsp. or tablespoons (depending on what size meatballs you prefer) into the soup. Their texture will firm up on contact with the hot liquid.

Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust seasoning with salt and black pepper.

Ladle into bowls and sprinkle with cheese. Serve with ditalini on the side, to be added to the soup as desired.