Preheat oven to 450°F. Brush an 8x8x2-inch baking pan with the tablespoon of olive oil; set aside.
In a large bowl mix together the meatball ingredients. Form into 36 1-inch meatballs and place them snugly into the prepared pan in rows, making sure the balls are touching. Bake for 18 to 20 minutes or until done (165°F) and lightly browned.
Meanwhile, heat two tablespoons of olive oil in a large saucepan over medium-high heat. Add the carrots, celery, and onion. Reduce heat to medium-low and saute for 12 minutes or until the vegetables are softened.
Add the chicken broth and bring to boiling. Add the pasta and cannellini beans. Cook as directed on the pasta package, adding the Swiss chard and meatballs the last 2 minutes of cooking.
Remove the soup from the heat. Add the lemon zest and lemon juice. Transfer the soup to serving bowls and top with grated Parmesan cheese, if desired.