Diced Tomato Soup with Chicken or Beef Broth and Marjoram-Flavored Meatballs

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 medium onion, peeled and finely chopped
1 tablespoon fresh marjoram leaves, finely chopped, or 1 teaspoon fresh chopped thyme leaves or ½ teaspoon dried thyme
1 tablespoon unsalted butter
1 teaspoon salt
12 ounces pork shoulder meat (or 1 pound pork shoulder chops)
2 garlic cloves, peeled, finely chopped, and crushed to a paste with the side of a chef’s knife
2 pounds ripe tomatoes, peeled
2 tablespoons salt for poaching the meatballs
4 cups basic brown beef broth (see step 1 of Basic Beef Consommé,) or basic brown chicken broth )
Bouquet garni containing 1 small bunch of parsley. 5 thyme leaves sprigs (or ½ teaspoon dried thyme leaves), and 1 bay leaf
½ teaspoon freshly ground pepper
¾ cup finely grated Parmigiano Reggiano

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