Chicken Liver Dumplings for Soup

1. Remove any visible white veins from 7 ounces chicken livers. Place the livers in a food processor and blend for a few seconds.
2. Add 3 cloves garlic, 1 medium egg, ½ Tablespoon dried marjoram, 1 Tablespoon unsalted butter, ½ teaspoon salt, and ⅛ teaspoon black pepper to the food processor. Pulse a few times until well combined.
3. Transfer the mixture to a bowl and add ½ cup breadcrumbs. Stir until well incorporated.
4. Let the mixture sit for 30 minutes. Don't worry if it seems runny at first; it will thicken over time.

Shaping liver dumplings (2 methods):

1. For beautifully round dumplings: Dump the mixture onto a work surface dusted with breadcrumbs. Quickly use your hands to form it into a cylinder. Dip your hands in water, scoop out an equal amount of the mixture, and roll it into a ball about 1 ½ inch (4 cm) in diameter between your palms. Drop the dumpling into simmering broth. Continue shaping the remaining dumplings in the same way.
2.  If you want to make dumplings quickly: Using two spoons dipped in water, scoop up the mixture and shape it as round as possible. Drop the dumpling into the simmering broth.
3. Cook the dumplings in the simmering broth for about 5 minutes. During this time, the dumplings will rise to the surface.