Place the rind and vegetables into a large stock pot. Add the water and wine, and bring the mixture to a boil. Reduced the heat to a simmer and cover. Let cook for 4 hours or until the liquid is reduced by half. Taste and season with salt accordingly. Remove the stock from the heat and set aside.

Place all the ingredients except the olive oil in a large bowl. Using clean hands, mix the ingredients until well integrated. Form the meat mixture into mini 1/2 teaspoon-sized meatballs.

In a large skillet, heat a quarter-sized amount of olive oil over medium heat until shimmering. Add half of the meatballs and cook until browned on all sides, about 5 minutes. Repeat with the remaining half of the meatballs. Set the browned meatballs aside until ready to use.

When ready to assemble the soup, preheat the oven to 425°F.

Arrange slices of ciabatta on a large baking sheet. Brush a little olive oil on each slice and sprinkle with salt. Toast the bread until golden, about 7 minutes. Remove the bread from the oven and top the slices with parmesan. Return the pan to the oven and toast until the cheese is melted, about 2-3 minutes.

While the bread is toasting, bring the stock up to boil. Add the orecchiette and cook for 5 minutes. Reduce the heat to medium-low and add the meatballs, cook for another 10 minutes. Stir in the kale and cook until it begins to wilt.

Divide the finished soup amongst four bowl and top with 2 or 3 ciabatta slices. Serve immediately.