In a food processor put the liver, onion, parsley, water, eggs, butter, nutmeg and marjoram. Process until smooth. Add flour to make a soft dough, stiff enough to hold it's shape when dropped into the boiling broth. Drop dumplings in broth and cook 15 minutes.
You can serve this as a hearty soup or drain the dumplings and serve them in sauteed butter and onions as a main dish.