Cook the Ground Beef:

1. Heat a large saucepan over medium-high heat.
2. Add ground beef and cook, breaking it up with a spoon, until browned.
3. Remove the beef and set aside, reserving 1 tablespoon of grease in the pan.

2. Sauté the Vegetables:

1. Add diced onion, carrot, and celery to the saucepan.
2. Cook for 7-10 minutes, stirring occasionally, until tender.

3. Build the Flavor Base:

1. Stir in chopped garlic, thyme, rosemary, smoked paprika, and tomato paste.
2. Cook for 1 minute, stirring constantly, until fragrant.

4. Assemble the Soup:

1. Pour in beef broth and diced tomatoes.
2. Add the browned beef, pearl barley, bay leaves, balsamic vinegar, Worcestershire sauce, and fish sauce.
3. Stir to combine and bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-30 minutes, or until the barley is tender.

5. Final Touches:

1. Remove and discard bay leaves.
2. Taste and adjust seasoning with salt and pepper.
3. Garnish with chopped parsley, if desired.

6. Serve:
Ladle the soup into bowls and serve warm with crusty bread or a fresh salad.