Soak bread in water, press water out and put in skillet with browned onions. Cook until gummy, about 10 minutes, pressing down entire time. Add 1 finely chopped chicken liver (or white meat chicken) and parsley. Put in bowl to cool; add 2 eggs, salt and pepper and mix well. Roll into balls and drop into boiling soup broth. Cook until soup is done.
These are excellent in a light broth soup.