Liver Dumpling Soup
Skin liver. Peel and quarter onion. Puree liver and onion in a food processor. Beat butter until fluffy. Add butter, breadcrumbs, and egg to liver puree, stirring constantly.
Season liver mixture with salt, pepper, marjoram and nutmeg. Cover and refrigerate for one hour. Heat broth. Use puree to form dumplings, about 2 teaspoons each. Gently place dumplings in broth.
Simmer dumplings for 10 minutes. Rinse, shake dry and slice chives. Ladle soup into bowls, garnish with chives and serve.