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1
GENTLY simmer the broth with the bouquet garni for 30 minutes.
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2
CUT each of the tomatoes vertically into 6 or 8 wedges, depending on their size, and seed and cut the pulp out of each of the wedges so youre only left with the outer red flesh of the tomato.
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3
Cut the pulp into dice about 1/4 inch on each side.
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4
Reserve.
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5
If youre in a hurry, cut the tomatoes crosswise, squeeze the seeds out of each half and discard.
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6
Chop the tomatoes coarsely.
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7
COOK the onion in the butter for about 15 minutes, until it turns fragrant and translucent but without letting it brown.
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8
Reserve.
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9
IF youre using pork shoulder chops, take the meat off the bones.
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10
Cut away any obvious pieces of gristle or sinew from the meat but leave the fat attached.
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11
Pulse the meat in a food processor or chop it by hand until it has the consistency of hamburger meat.
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12
Stir the onion, garlic, marjoram, salt, and pepper into the meat mixture.
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13
Chill the mixture, covered with plastic wrap, in a bowl in the refrigerator.
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14
Roll the meat into 24 meatballs about the size of small walnuts.
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15
BRING about 2 quarts of water to a simmer with 2 tablespoons salt.
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16
Gently lower the meatballs into the simmering liquid, partially cover the pan (so the parts of the meatballs that arent submerged will cook), and poach the meatballs at a very gentle simmer for 10 minutes.
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17
HEAT the tomato cubes in the broth and arrange the meatballs in heated bowls.
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18
Ladle over the hot broth and sprinkle parmigiano over each serving.
