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1
Put the milk in a small bowl and soak the breadcrumbs.
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2
Bring the salsa verde and the broth to a boil in a medium-sized pot in which the meatballs should be able to fit later.
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3
Then leave them to simmer on very low heat for 10 minutes.
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4
Salt as desired.
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5
Boil three eggs for ten minutes and then chill them with water, then peel and finely chop them.
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6
Whisk the rest of the eggs.
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7
Peel the onions and finely chop them.
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8
Combine the ground meat with the soaked breadcrumbs, the whisked eggs and the onion pieces in a bowl.
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9
Wash the cilantro and shake it dry.
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10
Put aside some leaves for decoration, finely chop the rest of the cilantro and then put this in with the ground meat.
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11
Spice the mass of meat.
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12
Part the ground meat into tablespoon-sized portions, press them flat and lay some diced egg cubes in the middle of each portion.
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13
Press together the ground meat around this filling to form small balls.
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14
Poach these balls (in desired amounts, portion-wise), for twenty minutes in the simmering salsa-verde broth until they are soft.
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15
In the meantime, stir the meatballs often, then uncover them again.
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16
Serve on a dressed plate with the rest of the cilantro leaves sprinkled over the meatballs.
