Assemble and brown the meatballs. Add all meatball ingredients to a large bowl and mix until just combined. Heat the olive oil in a deep pot or dutch oven over medium high heat. Add the meatballs and cook for about 3 minutes, gently nudging them around the pan periodically, so they brown on all sides. Then, remove them and set aside.
Add the vegetables. Add 2 Tbspns of olive oil to the pan to the same pot you cooked the meatballs in. Add the diced onions, carrots, celery and garlic and cook until softened, scraping up any brown bits at the bottom of the pan.
Season the Broth. Add the broth, Parmigiano Reggiano cheese rind, if using, dried herbs, and bring to a boil. Once boiling, reduce the heat and allow it to simmer for 30 minutes or longer. Stir occassionaly to help disperse the cheese rind as it breaks down. Taste and add salt and pepper to your liking.
Add Meatballs, Pasta and Broccoli Rabe. Before serving, return the cooked meatballs to the pot. Add the pasta and cook until al dente, per the package recommendation. Stir in the broccoli rabe and cook until wilted.Tip: Add the pasta just before you are ready to serve, otherwise it will overcook and get mushy. To serve: Top with freshly grated Parmigiano Reggiano, fresh chopped parsley or torn basil. Buon Appetito!
