In a large pot, heat over medium-high heat. Add the ground beef and chopped onion, cooking for about 5-7 minutes until the beef is browned and the onion is translucent.

Carefully tilt the pot to one side, using a spoon to scoop out excess fat that accumulates on top.

Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.

Pour in the beef broth, diced tomatoes with their juices, Worcestershire sauce, dried oregano, dried basil, garlic powder, and bay leaf. Stir well to combine and bring to a gentle simmer.

Increase the heat to bring the soup to a rapid boil, then reduce to a simmer for about 5 minutes.

Stir in the macaroni and frozen mixed vegetables, bringing the mixture back to a boil, then simmer uncovered for 8-10 minutes.

Remove the bay leaf from the pot, then taste and adjust seasoning with salt and pepper before serving hot.