In a large skillet over medium high heat, brown ground beef until no longer pink.
Add onion and saute until translucent. Drain and discard excess fat. Set aside beef and onion mixture.
Place beef broth in a large stockpot and bring to a boil over high heat. Reduce heat to medium and carefully add ground beef mixture, carrots, celery, tomatoes, chili powder, sugar, paprika, parsley, salt and pepper to stock.
Cover tightly with a lid and simmer for 20 minutes. Stir in macaroni and cook another 1- minutes or until pasta is tender.
Ladle into individual bowls and sprinkle w/parmesan cheese.
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