For the broth, blanch bones in bubbling water. Drain, rinse with cold water and bring to the boil with 1.5 l of cold water. Add meat, bay leaf, peppercorns and only a little salt. Leave the broth open and only slightly simmering for about 2 hours (do not boil it until it becomes fizzy - otherwise it will be cloudy).
Remove the resulting foam again and again with a skimmer. Clean or peel, wash and chop the soup greens. Leave the last hour in the broth. Lift the meat out of the stock.
Pour broth through a fine sieve into a pot and bring to the boil again.
For the spaetzle, mix flour, eggs, 1⁄2 TL salt, 1 pinch of nutmeg and mineral water to a smooth, thick dough. Let dough rest for about 30 minutes.
In a wide pot, boil up plenty of salted water and oil. Press the spaetzle dough into the water in portions using a spaetzle press. Bring to the boil and cook until the spaetzle rise to the surface. Lift out the spaetzle with a skimmer, quench in a sieve and drain.
Peel, wash and dice the potatoes and carrots. Clean the leek, wash thoroughly and cut into rings. Add potatoes and vegetables to the stock and simmer gently for about 20 minutes. Cut beef into cubes and add to the stock.
Season to taste with salt and pepper.
Spätzle in (if possible preheated) soup plates distribute. Fill up with hot beef stock.