Blanch broccoli rabe in salted, boiling water for 5 minutes then cold shock, drain and reserve.
Mix pork with fennel seeds, red pepper, black pepper and 2 cloves chopped garlic. Squeeze excess milk from bread and crumble very fine into the bowl, add egg and grated cheese. Mix to combine.
Heat EVOO in a pot over medium-high heat. Add pancetta and brown 2-3 minutes. Add onions and remaining garlic, and sauté 5 minutes. Stir in escarole and season with salt, pepper and nutmeg. Once greens are wilted, add stock, water and cheese rind, and bring to a low boil.
Roll meat into balls and add to soup. Cook 5 minutes, add pasta and cook to al dente. Stir in beans and rabe, and adjust seasoning to taste. Serve in bowls and topped with grated cheese.