• Serves: 8
  • Prep time: 20 minutes
  • Cooking time: 1.5 hours (but totally worth it!)

We asked V Capaldi, a.k.a the PaleoBOSS lady for her favourite recipe and she didn’t disappoint. Just like her this is larger than life, unforgettable and full of flavour!


  • Ghee or coconut oil
  • 2 bunches escarole (or any greens you have), cleaned and torn into bite size pieces
  • 1/2lb each of ground beef, pork, and veal (if you don’t have all three, it is fine to use any combination or just one)
  • Chicken broth home made or this one
  • 7 cloves of minced garlic
  • 2 large onions, finely chopped
  • 4 eggs, beaten well
  • 1 tsp fresh parsley
  • 1 tsp fresh oregano
  • Salt and pepper



  1. Take the meat out of the refrigerator one hour before preparation to bring it to room temperature.
  2. Add meat into a bowl with one teaspoon of parsley and oregano, finely chopped.
  3. Add one egg and half of the chopped onion.
  4. Now add two heads of the finely chopped garlic and salt and pepper to taste. Mix well. I recommend getting your hands in there and squeezing it all together.
  5. Roll the mixture into half-inch size meatballs.
  6. Fry the meatballs in oil or bake in the oven at 350 degrees for about fifteen minutes – whichever you prefer. Put the meatballs aside and begin the soup.



  1. In a large pot, add about three tablespoons of oil, as well as the remaining minced garlic and onion.
  2. Sauté onions and garlic over low flame, being careful not to burn the garlic.
  3. Once the garlic starts to turn a nice golden yellow, add the escarole to the pot.
  4. Now add the chicken broth to cover the escarole and increase the flame to high until the ingredients begin to boil.
  5. Lower the flame and add the meatballs and shredded chicken.
  6. Cover and simmer for about 45 minutes.
  7. Beat the eggs together and pour them into the soup, stirring constantly. Cook another few minutes and serve!

Leave a Reply

Your email address will not be published. Required fields are marked *