Roast the tomatillo, onion, and serrano peppers in a skillet or on a griddle until they are very soft and charred. Blend them until smooth, then pour the mixture into a deep skillet with enough water to simmer the sauce thoroughly.

Season the ground chicken well with salt and pepper. Let it rest.

Cook the white rice using 1/2 cup rice (about 100 grams) and 1/2 cup water (about 120 ml). Add a little more water if needed. Include the diced zucchini. Once the rice and zucchini are cooked, let them cool slightly.

Hard-boil the two eggs, then cut them into small cubes for six meatballs.

Mix the rice with the ground chicken. Combine well, then form into balls, placing a cube of cheese and a cube of hard-boiled egg in the center of each. Place each meatball into the hot sauce in the skillet and cook for 5 to 10 minutes. Serve hot.