In a large pot over medium-high heat, brown ground beef and chopped onion for 5–7 minutes until beef is no longer pink and onions are translucent.

Carefully tilt the pot to spoon out excess fat, leaving a thin layer for flavor.

Stir in tomato paste and cook for 1-2 minutes until it deepens in color and becomes fragrant.

Add beef broth, diced tomatoes (with juice), Worcestershire sauce, oregano, basil, garlic powder, and bay leaf to the pot. Mix thoroughly and bring to a boil.

Reduce heat to medium-low and let it simmer for 5 minutes.

Stir in macaroni and frozen mixed vegetables. Return to a gentle boil, then simmer for 8-10 minutes until pasta is tender.

Remove the bay leaf, taste and season with salt and pepper as needed.

Ladle the soup into bowls and serve hot, optionally pairing with garlic bread or salad.