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Place the pickling spice in a cheesecloth or spice ball. Place the vegetables, salt, garlic powder, pickling spice, tomatoes and water in a large soup pot. Bring the pot to a boil at high heat. Turn down the heat to simmer the soup and continue cooking until the vegetables are barely tender. Add the macaroni to the pot. Simmer the soup, stirring occasionally, until the macaroni is tender, about 30 minutes. Remove the pickling spice before serving.
This will take about 30 minutes, depending on the size you have cut the vegetables. It's good to keep an eye on the pot since your soup will taste better if the vegetables aren't over-cooked.  Add more water or broth, 1 cup at a time, if the soup gets too thick.