Sauté onion in oil until golden.

Add liver and salt and sauté for five minutes.

Sprinkle in the flour and stir constantly for one to two minutes.

In a separate pot, bring water to a boil.

Mix all ingredients for meatballs. Form tiny balls and drop into boiling water.

Cook for 10–15 minutes.

Remove with slotted spoon, add to liver. Add half a cup of water and cook over low heat for 20 minutes.