Roll small portions of meat between your palms to form balls of about 1 inch (2.5 centimeters) in diameter for soup or twice that (2 inches / 5 centimeters) for use in a sauce. If you are using the hard-cooked egg pieces, make a small piece of egg white the center of each meatball, surrounding it with meat. Continue making balls until you have used up all the meat mixture.
Bring the water or broth to a boil. Carefully place the meatballs into the liquid. Turn down the heat and cook your albóndigas in the gently boiling liquid for 20-30 minutes or until cooked through.
Use meatballs and/or broth in Mexican Meatball Soup, Meatballs in Chipotle Sauce, or in the recipe of your choice.
Mexican Meatballs (Albóndigas) https://comboplate.net/mexican-meatballs-albondigas/