Instructions:
Step 1:
Preheat your oven to 400°F (200°C).
Arrange the diced sesame seed buns in a single layer on a parchment-lined baking sheet.
Drizzle with olive oil and toss to coat evenly.
Bake for about 10 minutes, or until they are crispy and golden.
Step 2:
In a large pot over medium heat, add the ground beef, 1 teaspoon of oregano, 1 teaspoon of thyme, and a few pinches of salt and pepper.
Cook the beef until it’s browned and crumbled, then remove it from the pot and set it aside.
Step 3:
In the same pot, melt the butter over medium heat (there’s no need to clean it out).
Add the diced onion, sliced carrots, sliced celery, and a generous pinch of salt and pepper.
Increase the heat to medium-high and cook for about 10 minutes, stirring occasionally.
Step 4:
Lower the heat to medium and add the minced garlic, along with the remaining 1 teaspoon of oregano and 1 teaspoon of thyme.
Cook for another minute.
Step 5:
Sprinkle in the flour and stir to coat the vegetables.
Cook for another minute while stirring frequently.
Step 6:
Add a splash of chicken broth to deglaze the pot, scraping up any delicious bits from the bottom.
Then pour in the rest of the chicken broth along with the uncooked macaroni and another pinch of salt and pepper.
Step 7:
Raise the heat to medium-high and bring the mixture to a simmer.
Once it simmers, reduce the heat to low and let it simmer for 5-7 minutes, or until the pasta is al dente.
Stir occasionally to prevent sticking.
Step 8:
Remove the pot from the heat and stir in the heavy cream and shredded cheese.
Then add the white balsamic vinegar.
Step 9:
Return the cooked ground beef to the pot and warm the soup over medium heat for a few minutes until everything is heated through.
Adjust the seasoning with salt and pepper as needed.
Step 10:
Serve the soup topped with the baked sesame seed bun croutons, garnished with sliced green onions and extra shredded cheddar cheese.
Enjoy!
ADVERTISEMENT
