Leberknödelsuppe (Liver Dumpling Soup)

1/2 lb Calf's or Beef Liver, finely ground
1/2 lb Ground Veal or Beef
3 day-old Bread Rolls
1 cups Milk
1 small Onion, finely chopped
1 tablespoon Butter
3 teaspoons Chopped Parsley
1 Egg
Bread Crumbs
Flour
Salt and Pepper
Marjoram
Beef Broth

Cut the bread into small cubes. Add to a bowl and pour milk over the bread. Allow to soak for 30 minutes. Squeeze out excess milk and set bread aside.

In a frying pan, melt butter. Cook onions in the butter until transparent.

Add onions to the bread cubes, along with the parsley and egg. Add ground liver and ground veal or beef. Add salt, pepper, and marjoram. Gently knead the mixture with your hands. Add bread crumbs and flour, just enough until a firm dough forms and that the dough holds together when forming dumplings.

Form ball-shaped dumplings.

In a large cooking pot, bring broth to a boil. Drop dumplings into the boiling broth, then reduce heat to a simmer. The dumplings are fully cooked when they float to the top of the broth.

To serve, pour some broth into 4 soup bowls. Add two dumplings to each bowl. Sprinkle some freshly chopped parsley over the dumplings for decoration. Serve immediately.