This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree. Combine all ingredients except macaroni in a saucepan and bring to a boil. Reduce heat, simmer 15 minutes. Add the cooked macaroni to soup. Heat a few minutes longer. Top each serving with a generous amount of parmesan cheese. Great with rye toast spread with garlic butter. Thanks to Walter Weselsky, Jr., Mont La Salle Vineyards, Napa, CA.