In a large pot, heat over medium-high heat for about 2 minutes. Add the ground beef and chopped onion, stirring frequently until the meat is browned and the onion is translucent, about 5-7 minutes.

Carefully tilt the pot to drain off excess fat, leaving a thin layer to maintain flavor.

Stir in the tomato paste into the pot for 1-2 minutes, allowing it to cook and deepen in flavor.

Pour in the beef broth, diced tomatoes, Worcestershire sauce, dried oregano, basil, garlic powder, and bay leaf. Stir together and let the mixture come to a gentle boil.

Reduce the heat to low, allowing the soup to simmer uncovered for about 5 minutes.

Stir in the macaroni and frozen mixed vegetables, increase the heat back to medium-high until it returns to a boil, then cook uncovered for 8-10 minutes.

Before serving, remove the bay leaf from the pot, taste the soup, and season with salt and pepper.