For the beef soup, halve the onions and fry them unpeeled in a pan without oil.
Add cold water to the bones and soup meat and bring to a boil. Skim off foam and fat eyes.
Clean and dice the root vegetables and add to the soup.
Let the soup simmer for about 3 hours until the meat is tender. Skim off the rising foam and cloudy parts continuously.
In the meantime, cut the broccoli into small florets, cut the zucchini into small sticks, blanch the peas briefly with hot water. Cook the pasta until not quite al dente.
When the beef soup is ready, add the remaining ingredients. Season everything with salt and nutmeg and serve.
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