Prepare the Croutons:

• Preheat the oven to 400°F (200°C).
• Place the sesame seed bun cubes on a baking sheet lined with parchment paper.
• Drizzle with olive oil and toss to coat evenly.
• Bake for about 10 minutes, or until crispy and golden.

Cook the Ground Beef:

• In a large pot or Dutch oven over medium heat, add the ground beef, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and a pinch of salt and pepper.
• Cook until the beef is browned and cooked through, breaking it apart as it cooks.
• Remove the beef from the pot and set aside.

Sauté the Vegetables:

• In the same pot, melt the butter over medium heat.
• Add the diced onion, sliced carrots, and sliced celery. Season with a pinch of salt and pepper.
• Cook, stirring occasionally, for about 10 minutes, until the vegetables are softened.
• Add the minced garlic, remaining oregano, and remaining thyme. Cook for an additional minute until fragrant.

Create the Base:

• Sprinkle the flour over the sautéed vegetables, stirring constantly to coat evenly. Cook for about 1 minute.
• Pour in a small amount of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
• Add the remaining chicken broth and stir well.

Cook the Pasta:

• Bring the mixture to a simmer over medium-high heat.
• Add the uncooked elbow macaroni and cook for 5-7 minutes, stirring occasionally, until the pasta is al dente.

Finish the Soup:

• Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
• Add the cooked ground beef back into the pot, along with the white balsamic vinegar. Stir to combine and heat through.
• Season with additional salt and pepper to taste.

Serve:

• Ladle the soup into bowls.
• Top with the homemade croutons, sliced green onions, and extra shredded cheddar cheese, if desired.