Minestrone Soup with Blue Cheese Parmesan Meatballs

Ingredients

• 2 large eggs
• 1/2 cup whole milk
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 cup bread crumbs [for gluten-free, use GF bread]
• 3/4 cup grated Parmigiano-Reggiano
• 1/4 cup minced fresh parsley
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 2 teaspoons coconut palm sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon Italian seasoning
• 1 teaspoon oregano
• 2 tablespoons extra virgin olive oil
• 1 medium onion , finely chopped
• 3 cloves garlic , minced
• 1 pound ground beef
• 1 pound ground lamb
• 1/2 pound hot Italian sausage
• 1/4 cup blue cheese , crumbled fine
• For the Soup:
• 3 quarts beef stock
• 2x3 piece Parmigiano-Reggiano rind
• 4 tablespoons extra virgin olive oil
• 1 1/2 cups chopped leeks , white and light green part only
• 1 cup sliced fennel bulb , then coarsely chopped
• 1 cup chopped celery
• 6 cloves garlic , minced
• 1 cup diced carrots
• 1 1/2 cups diced parsnips
• 2 teaspoons oregano
• 1/2 teaspoon rosemary leaves , crushed fine
• 1/4 teaspoon red pepper flakes
• 30 ounces crushed tomatoes
• 15 ounces canned red kidney beans , drained and rinsed
• 1 1/2 cups dry pasta for gluten-free , use [Ancient Harvest Quinoa Shells
• 3 cups baby spinach leaves , lightly packed
• 1/2 cup minced fresh parsley
• sea salt and pepper , to taste

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