In a large bowl, pour the milk over bread rolls and soak for 10 minutes.
Sauté the onion and half of parsley in butter until onions are translucent.
Grind the liver and ground beef through a meat grinder and add it to the soaked rolls, onion mixture, eggs, and seasonings.
Shape dumplings into balls in your hand. Make them about the size of your palm. If your mixture is too wet or loose then add another bread roll.
Bring the broth, chives, and rest of parsley to a simmer in a large stockpot. Heat should be about medium or just a little lower. Don't put into boiling water because it will make them fall apart.
Add dumplings one by one and let simmer. Don't over crowd pot with too many.
Dumplings will fall to the bottom of the pot and then float. Simmer for another 30 minutes once dumplings float to top.
Be sure to not stir pot, it will break up the dumplings.