Soak the bread slices in the milk for about 5 minutes, then squeeze them dry. Run the bread and chicken livers together through a meat grinder into a mixing bowl, or chop them together finely with a sharp knife.

In a heavy 10 or 12 inch skillet, melt the butter. When the foam subsides, add the onions. Cook them for about 8 minutes, or until they are lightly colored, then add them to the bread and liver mixture.

Stir in the eggs whites, salt, a few grindings of pepper and parsley. Add 1/2 cup bread crumbs, mix then form 1 tbs of the mixture into a ball. If it is too soft to hold together firmly, add more bread crumbs by the tablespoon.

Dust your hands lightly with flour and form all the mixture into balls about 1-inch in diameter. Bring broth to boil. in which the dumplings are to be cooked, reduce the heat to medium and drop in the dumplings. Boil, uncovered, until the dumplings rise to the surface, about 20 minutes. Reduce the heat to low and simmer for 2 or 3 minutes longer.

Serve Leberknodel in the broth/soup they were cooked in, 5 to a portion.

Serve soup; garnished with parsley.