In a large pot, heat the lard and brown the vermicelli.
Remove the pasta with a slotted spoon, leaving the fat in the pan.
Add the tomato puree and onion juice and simmer for 2 minutes.
Add the vermicelli and beef broth.
Season to taste with salt and pepper, bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes, or until the pasta is cooked al dente.