1 lb (454g) lean ground beef

2 onions, finely chopped

2 tablespoons (30 ml) olive oil

5 cups (1.25 litres) chicken broth

1 can 14 oz (398 ml) crushed tomatoes

1/2 cup (25 ml) dill pickles, sliced (large pickles)

1 tablespoon (15 ml) ketchup

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) Worcestershire sauce

1 teaspoon (5 ml) celery salt

3/4 cup (180 ml) macaroni

4 hamburger buns

Salt and pepper

In a large saucepan, brown the meat and onions in the oil. Add remaining ingredients except for the macaroni and bread. Blend well. Bring to a boil and simmer for 15 minutes. Skim as needed. Add the macaroni. Bring to a boil and cook for about 12 minutes or until the macaroni is al dente. Season with salt and pepper.

In a ridged skillet, over high heat, toast the bread on each side. Serve with the soup.

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