It's ridiculous to talk about "balancing" the flavors of your soup when you can't actually measure any of the quantities you're trying to balance and don't even have a clear picture of what "balance" looks like qualitatively, never mind quantitatively.

Sure, dump in a bunch of spices that aren't measured and it'll taste different, maybe "better" than before, relatively speaking--but that's not a scientific model so much as a pragmatic cooking solution.