Recipe from Finger food in festa by Dennis Buosi Photography - Francesca Moscheni   Preparation time: 40 minutes Cooking time: 10 minutes   Yields 30 Tomato 'broth' 500 g cherry tomatoes Salt and pepper Mini meatballs 100 g ground beef 100 g ground pork 100 g sausage 100 g ground rabbit 100 g ground chicken 100 g grated Parmigiano reggiano cheese 100 g breadcrumbs 4 egg yolks 2 cloves of garlic Parsley Sage Extra virgin olive oil for frying Salt and pepper Fresh thyme   Tomato 'broth' Wash the tomatoes and pass them through a juicer in order to extract as much of their juice as possible while eliminating the seeds and skins. Season with salt and pepper and refrigerate until ready to use. Mini meatballs Mix the four types of ground meat and add the sausage breaking it up with your fingertips. Add the egg yolks, grated Parmigiano and the chopped herbs. Mix well, season with salt and pepper and form tiny, bite-sized meatballs. Roll the meatballs in the breadcrumbs coating them well and fry in abundant hot extra virgin olive oil. Remove with a slotted  spoon and drain on paper towels. Prior to serving, remove the tomato broth from the refrigerator. Place a mini meatball in each single serving dish, surround with a little of the tomato broth and top with a sprig of fresh thyme. Serve immediately.