Prepare the Liver Mixture: Place the finely ground liver in a large mixing bowl. Add the breadcrumbs, finely diced onion, egg, and chopped parsley. Season with salt and pepper. Mix the ingredients thoroughly, ensuring that the liver is evenly combined with the other ingredients. Let this mixture rest for about 15 minutes to allow the breadcrumbs to absorb some moisture, making it easier to form the dumplings.

Shape the Dumplings: Using your hands, shape the liver mixture into small dumplings, about the size of a walnut. Wet your hands occasionally to prevent the mixture from sticking, which will make the process easier and help create smooth dumplings. If the mixture feels too loose, add a bit more breadcrumbs to firm it up.

Cook the Dumplings: In a large pot, bring the beef or vegetable broth to a gentle boil. Once boiling, reduce the heat to a simmer. Carefully place the dumplings into the broth, one at a time, to avoid overcrowding and ensure even cooking. Let them simmer for 20–25 minutes. The dumplings are done when they float to the surface and feel firm to the touch.

Serve the Soup: Ladle the broth into bowls, placing a few dumplings in each serving. Garnish with additional fresh parsley if desired. Enjoy the soup hot, with a slice of crusty bread on the side to soak up the savory broth.