Score the base of the tomatoes and blanch them in plenty of hot water for 2-3 minutes and transfer them immediately to a bowl of cold water. Peel, halve and remove seeds.
Divide chicken mince into equal portions and shape into balls. Heat olive oil in a non stick pan. Add garlic, carrot, macaroni and ¾ cup water.
Put tomatoes in a blender jar and blend into a puree. Add this to the pan along with chicken stock. Mix and add salt and crushed peppercorns. Stir again, cover and cook till it comes to a boil.
Add chicken mince balls and remove scum from the top. Cook till macaroni is just cooked. Tear basil leaves and add. Mix well. Pour soup in serving bowl, sprinkle powdered Parmesan cheese on top and serve hot.