• Preheat your oven to 400°F. Arrange the sesame seed bun cubes on a parchment-lined baking sheet, drizzle with olive oil, and ensure they are evenly coated. Bake for around 10 minutes or until they become crispy.

For the Soup:

• In a large pot over medium heat, add the ground beef, 1 teaspoon each of dried oregano, thyme, along with a few pinches of salt and pepper. Brown the meat, breaking it into small pieces, until it is thoroughly cooked. Once done, remove it from the pot and set aside.
• In the same pot, melt 6 tablespoons of butter. Add the diced onion, sliced carrots, and sliced celery, seasoning with salt and pepper. Raise the heat to medium-high and cook for around 10 minutes, stirring occasionally.
• Afterward, reduce the heat to medium and mix in the minced garlic, along with the remaining oregano and thyme. Cook this mixture for about a minute.
• Sprinkle the flour over the vegetable mixture, stirring it to ensure everything is coated, and allow it to cook for an additional minute while stirring frequently.
• Pour a small amount of chicken broth into the pot to deglaze it, scraping up the flavorful bits stuck to the bottom.
• Add the remainder of the chicken broth and the uncooked macaroni to the pot. Season this with another pinch of salt and pepper. Increase the heat to medium-high and let it reach a simmer.
• Once it simmers, lower the heat and let it continue to cook for 5-7 minutes, until the pasta is tender but firm. Stir periodically to prevent sticking.
• Remove the pot from heat and stir in the heavy cream and shredded cheese until melted and well blended.
• Add the white balsamic vinegar and return the cooked ground beef back into the pot. Heat the soup on medium until the beef is warmed through. Adjust the seasoning with salt and pepper to your liking.
• Serve the soup topped with the croutons, garnishing with green onions and additional shredded cheddar cheese if desired.