Wait until the last 30 minutes of cooking time before you add salt to the soup, especially if you are using beef bouillon to make your beef broth, or it may be too salty.
Use fresh ground chuck for best results as it will be more tender than regular ground beef. Leave it kind of chunky, don't mash the meat fine. Lightly brown the ground chuck with all the seasonings in a large skillet. Transfer the meat and drippings to a large Dutch oven. Add the broth. Stir to combine.