Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly and browned, 5 to 7 minutes. Remove from heat; cover and keep warm.

Combine broth, water, frozen vegetables, tomato sauce, celery, onion, macaroni, and soup mix in a large stock pot. Bring to a boil, then simmer until macaroni is tender yet firm to the bite, about 8 minutes.

Add browned ground beef to the stock pot; mix until incorporated. Serve hot.