Halve rolls and soak in water, squeeze out well. Chop
beef liver into very small pieces. Peel onion, chop into small cubes.
Melt butter in a saucepan and stew the onion. Crush the garlic. Wash the
parsley, pluck the leaves off, chop into small pieces, add to the onion.
Mince the rolls, liver, onion, parsley, marjoram and garlic thoroughly.
You can mince the mixture with a hand-held blender, if you don´t have a
mincing machine. Add egg and breadcrumbs, salt and pepper, blend
thoroughly, leave to the rest for approximately 5 minutes. Shape small
dumplings with moistened hands and let them cook in the simmering soup
for about 8 minutes.
Tip: You can also prepare the liver dumplings separately and cook them
in salt water.