The potatoes are boiled and then mashed with nutmeg. They are mixed with the beaten egg white and salt, kneaded, and rolled into one-centimeter diameter balls. The broth is prepared by grinding the tomatoes with the onion, simmering in a teaspoon of hot fat until it reduces, then adding the poblano pepper along with nutmeg and water or broth, so it is seasoned and hot. The egg yolk is dissolved in a bit of broth and poured over the preparation. Place the balls in each dish and cover them with the very hot broth.
