Cook the ground round in a large Dutch oven over medium heat until browned, stirring to crumble. Drain the meat in a colander, and set meat aside. Wipe the drippings from pan with a paper towel.
Return meat to pan. Add water and the next 10 ingredients (water through broth), and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
Break pasta in half; stir into soup, and cook an additional 5 minutes or until the pasta is done.