In the large pot cook together meat, vegetables, parsley, salt, pepper, allspice and bay leaves in hot water for 40-50 minutes or until the meat is tender.
After meat and vegetables are ready take them out from the pot and let them cool down. Keep the broth! We might need it for the preparation of the filling, when the filling is too dry.
Grind the meat and vegetables in a meat mincer. Squeeze the bread roll so it does'nt contain any water, add to the mixture with salt, pepper and marjoram. At this point try the mixture and correct the seasoning and broth, if needed. Add raw eggs into the stuffing. Mix all ingredients well.