In a 6 or 8 quart Dutch Oven (over medium heat), melt butter or margarine.
Add the beef stew meat, and cook until the meat is browned.
Stir in the water and the next nine ingredients. Bring to a boil, then reduce heat to low.
Cover the Dutch oven, and simmer the stew meat for 1 to 1-1/4 hours, or until the meat is tender; stirring occasionally.
Add the cabbage and the next four ingredients. Return to a boil, then reduce heat to low.
Cover the Dutch oven, and simmer the soup for 20 to 25 minutes, until the vegetables are tender and the macaroni is done cooking; stirring occasionally.
Ladle soup into bowls, and top each portion with a generous sprinkling of grated parmesan cheese.
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