Clean the beef liver of tiny veins, and then process in a meat grinder.
Dice the roll, pour with milk and leave it stand for 10 – 15 minutes and then drain.
Briefly sauté chopped onions on a butter and let it cool. Put prepared liver, roll, stirred eggs, pepper, rosemary, marjoram, parsley, fried onion and Vegeta in a deep pot.
Mix it all well together and if necessary, add 2 – 3 spoons of bread crumbs and let it stand for 10 – 15 minutes.
Form mid sized balls and continue cooking in mildly salted water for about 15 minutes.
Cooked balls serve in a hot beef soup.
The soup can be prepared with Beef Bouillon Cube so that you add two cubes in a liter of boiling water and cook for five minutes.