Mexicali Porpetti Pasta

After preparing the mackerel, cut it into three pieces, remove the skin, and blend it in a blender to make a smooth paste

Transfer to a bowl, add [A] and mix well. Don't add the beaten eggs all at once, add them little by little, checking the consistency as you go

Boil plenty of water and add a pinch of salt. Boil the paste from [2] while shaping it into balls with a spoon. Once they float, remove them from the water and place them in ice water to cool. Boil for approximately 2 minutes

Cut the green onions into 1.5cm pieces. You can also use the green part of the top

Bring the basic bouillon to a boil in a pot and add the meatballs (3). Add white pepper and soy sauce and simmer while skimming off any scum. After 2-3 minutes, add the green onions (4)

Boil the capellini in 1% salt water for 1 minute. It's okay if they're a little firm, as they will be transferred to the soup

[5] Transfer the drained capellini to the pot and heat for about 30 seconds to allow the ingredients to blend

Remove from heat, place the capellini in a serving dish, and top with the other ingredients. Pour in the soup, sprinkle with chopped chives and white pepper, and it's done