Add the chicken stock, white wine (if using), bay leaf, salt and pepper. Bring to a boil. Add the meatballs and any juices in the bottom of the bowl to the pot. Bring back to a boil, then reduce heat to a simmer. Cook an additional 10 minutes. Add the pasta and cook for the suggested time on the package. About 2 minutes before the pasta is al dente, add the chard leaves to the pot and stir in to wilt.