Sauté the onion and finely chopped carrots in the butter. Once the onions and carrots become tender, add about 8 1/3 cups (2 liters) of broth over them. Once boiling, add the potatoes, the washed, diced, pre-boiled and rinsed in cold water macaroni.
Boil for about 25-30 minutes on low heat. Remove it from the heat and sprinkle it with black pepper and finely chopped parsley.