In a Dutch oven, heat up a couple tablespoons of oil over medium heat. Brown the ground moose and remove from the pan.

Add the onions to the pan and fry until starting to brown.

Stir in the minced garlic and cook for another couple minutes.

Add in the remaining ingredients (except macaroni) and bring to a boil.

Reduce heat to low and simmer for around thirty minutes.

While the soup is simmering, bring a large pot of salted water to a boil. Cook macaroni pasta until al dente.

Strain from water and add to the soup just before serving.