Boil 3 eggs over high heat for 4 minutes. Once cooked, remove from heat and let cool. At the same time, roast the poblano peppers on a charcoal grill for 2 minutes on each side. Once roasted, place them in a plastic bag and let cool.

While the eggs and peppers are cooking, place the ground meat in a large bowl. In a food processor, blend the tomatillo, onion, 1 clove garlic, chopped mint, pinch of cumin, pinch of black pepper, and 1 teaspoon salt. Add the blended mixture to the meat along with the breadcrumbs and 1 raw egg.

Mix the ground meat thoroughly with the other ingredients and form into meatballs. Peel the 3 hard-boiled eggs, cut each into 8 equal pieces, and place a piece in the center of each meatball. Set the meatballs aside.

For the broth, blend 1 cup water (about 240 ml), the 2 raw red tomatoes, 1/4 onion, 1 clove garlic, 2 chicken bouillon cubes, a pinch of cumin, and a pinch of black pepper in a blender. Pour into a large pot and bring to a boil over medium heat with 7 cups water (about 1.65 liters) for 15 minutes. Once boiling, add the meatballs, serrano pepper, and bay leaf. Simmer over medium-high heat for 30 minutes.

Serve with white rice, tortillas, and salt to taste.

While the meatballs are cooking, peel, clean, and slice the roasted poblano peppers, then add them to the soup.