To make soup, pour stock into a soup pot, drop in all chopped vegetables and bring to boil. Cook for 5 minutes, lower heat to simmer and drop in all liver dumplings, being careful not to splash hot stock. Gently lift dumplings with spatula from bottom so they don’t stick. When all of them are floating on top, cover and simmer for 5 minutes. Add fine noodles and stir to prevent noodles from sticking together. Cook additional 5 minutes, add marjoram, taste and adjust seasoning. Serve with chopped parsley sprinkled on top.