1/2 lb. ground beef
1/4 c. chopped onion
1 (19 oz.) can chunky vegetable soup
3/4 c. tomato juice
1/2 c. uncooked elbow macaroni
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper

In saucepan, brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat; pour off fat. Add remaining ingredients, bring to boil; reduce heat, simmer 20 minutes or until done, stirring often. Makes about 3 1/2 cups.