For the green sauce: Blend the tomatillos, árbol chiles, onion, and garlic to taste until smooth. Set aside.

For the vegetables: Boil the zucchini, potatoes, and nopales until cooked. Drain and set aside.

For the meatballs: Boil the rice and 2 tomatillos. Also, boil 2 eggs, then cut them into cubes and set aside. Mix the cooked tomatillos and rice with the ground meat. Crack one raw egg into the meat mixture, season with salt to taste and a splash of soy sauce. Fill a pot with water and add 1 tablespoon of oil. Bring to a high heat. Shape the meatballs, placing some cubed hard-boiled egg inside each one. Gently add the meatballs to the boiling water so they don't fall apart. Cook until the meatballs are fully cooked, about 8 to 10 minutes.

To assemble the dish: Pour the green sauce into a clay pot and fry until the color changes. Add the drained vegetables and cook over low heat for 5 minutes. Add the meatballs along with a bit of their cooking broth, and simmer on low for another 5 minutes. Adjust seasoning and serve.