Leberknodel Suppe (Bavarian Liver Dumpling Soup)

6 ounces beef liver
2 or 3 stale rolls
1 egg
1 small onion
1 Tablespoons bread crumbs
1 Tablespoons flour
Salt, pepper, and marjoram to taste
1 quart beef broth

Clean liver to remove the skin and veins. Put it through a meat grinder or processor. Chop and fry the onion. Soak the rolls for 15 minutes in warm water, squeeze the excess water out, and mash them up. Mix the liver, rolls, bread crumbs, flour and fried onions in a large bowl. Add salt, pepper, and marjoram. Bring the broth to a boil and reduce to simmer. Form the liver mixture into golf ball-size spheres. Drop spheres into broth and cook 20 minutes. Serve the dumplings with the broth they were cooked in.