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1. Finely mash the chicken livers and work in a few drops of the chicken broth until a fine paste is formed. Add enough broth to the crumbs to moisten them, and then squeeze out the excess.
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2. Mix the moistened crumbs, liver paste, garlic, marjoram, nutmeg, salt, pepper, Parmesan cheese, butter, and eggs. Blend well. Add enough flour to make medium-soft dough.
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3. Put the remaining broth in a wide, shallow, covered casserole and heat it to the boiling point in the microwave oven. Drop small spoonfuls of the dumpling dough into the broth.
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4. Cover and cook for 3 minutes in the microwave oven. Serve in a bowl with the broth. More grated Parmesan cheese can be sprinkled on, if desired.
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