Spanish Meatballs with Beans and Greens

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Meatballs:

2 slices stale white bread crust trimmed

1/2 cup milk, to soften bread

12 ounces ground beef

12 ounces ground pork

Salt and pepper

3 tablespoons grated onion

1 round tablespoon smoked sweet paprika

2 cloves garlic, grated or finely chopped

1 egg, beaten

Handful fresh cilantro leaves, finely chopped

Handful fresh parsley leaves, finely chopped

Olive oil cooking spray

Greens and Beans:

2 tablespoons EVOO

4 cloves garlic, chopped

1 red chile pepper, seeded and chopped

1 Spanish onion, chopped

Salt and pepper

1 large bundle flat lacinato kale or other dark greens such as escarole, stemmed and chopped or thinly sliced

6 to 8 cups of chicken stock

One 15- to 18-ounce can garbanzo beans or white kidney beans

Crusty bread, to pass