Clean carrot, leek and celery and coarsely chop. Cut onion in half and brown on cut side in hot frying pan or on stove top. In a large soup pot, add beef, marrow and beef bones, roasted onion and 3 1/2 l cold water and peppercorns. Bring everything together to a boil once and simmer at low temperature for 2-3 hours. Skim off rising gray foam in between with a skimmer.
Add the prepared vegetables, parsley and herbs. Simmer for another half hour at low temperature. Season with salt, pepper and a pinch of nutmeg. Remove the beef and use it elsewhere.
Pour the clear soup through a sieve.
Put the liver through a meat grinder. Finely dice the bacon and fry it. Fry minced onions in it until yellow, then stir in chopped parsley and marjoram, set aside to cool. Mix with breadcrumbs, liver, egg, salt, pepper and nutmeg. Form dumplings from this mixture with two teaspoons.
Bring 1/2 liter of beef broth to a boil, add liver dumplings. Reduce the temperature and let the dumplings simmer for about 10 minutes (do not boil, otherwise they will become hard).
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