In a blender, combine tomatillos and fresh mint leaves until smooth. In a large mixing bowl, thoroughly mix ground beef, tomatillo blend, and rice.

Next, halve hard-boiled eggs and shape the ground beef mixture into 3-inch round meatballs. Set them aside.

In a large pot over medium heat, pour one can of whole tomatoes, including their juice, that you've blended until smooth. Then blend the second can of whole tomatoes with chipotle in adobo sauce and add it to the pot along with one cup of water. Season with salt to taste.

Once it reaches a boil, gently place your albondigas into the pot, ensuring they remain intact. Reduce the heat to a simmer, cover, and let it cook for 45 minutes to 1 hour. Stir occasionally.

Afterward, remove it from the heat and let it rest for an additional 10 minutes to allow the flavors to meld together.

Serve and savor! If you prefer a milder flavor, you can reduce the chipotle or omit it entirely, adding ¼ cup of tomato paste instead.