Beer Cheese Soup with Meatballs from Kelli’s Kitchen
This is the closest I get to celebrating St. Patrick’s Day these days. Mr. Picky Eater “can’t stand” the smell of cabbage cooking so corned beef and cabbage is out. But this is a nice substitute even though the cheese if from Wisconsin, the Beer from Mexico and the “meatballs” are from Germany! Interestingly, even though part of my family lineage is Irish, we don’t have any family recipes handed down that I can post.
Beer Cheese Soup with Meatballs
Ingredients:
1 ½ Cups each chopped Carrots, Onion, and Celery
2 cloves minced garlic
1 teaspoon hot sauce
½ teaspoon each cayenne pepper and salt
¼ teaspoon black pepper
3 Cups Chicken Broth
4 Cups milk or half and half (I used half and half)
2 Cups Beer
1/3 Cup each Butter and Flour
6 Cups shredded sharp cheddar cheese
1 Tablespoon Dijon Mustard
2 teaspoons Worcestershire
1 teaspoon dry mustard
1 Tablespoon dried dill
One batch of Meatballs
Directions:
1. Put ½ the butter and all the vegetables (except garlic) in a sauté pan until tender then add garlic for a few minutes.
2. Add the flour and dry mustard stirring constantly so nothing burns.
3. Now add the chicken broth, beer, hot sauce, herbs, and spices.
4. Cook for about 10 minutes and then lower the heat for about 5 more minutes.
5. Add the half and half stirring constantly. Allow to simmer for about 15 minutes.
***Here is where I used my immersion blender to make the veggies more smooth***
6. Take the pot off the heat and very slowly add the cheese by handfuls slowly while continuing to stir constantly.
7. Stir in the Worcestershire and Dijon Mustard.
8. Place pot back on low heat and simmer about 15 minutes. Do not ever allow anything to boil.
9. Meanwhile, heat up your prepared Meatballs and add a few to each bowl as it is served.
10. Is great reheated but bring it up to temp slowly – never allow to boil or the cheese will get lumpy and there will be huge texture issues.
This is a great soup but these directions should be followed in this way or you will get a big old gloppy mess instead of a creamy cheese soup. Enjoy!
Irish or not, the soup looks so rich and creamy. I would make it without the bratwurst, though 🙂
That’s why I add them at the soup bowl – some people in our family don’t like brats or meat! 🙂
It’s a great way to serve … my hubs would probably enjoy the meat addition 🙂
What a beautiful looking soup my friend, it looks so cheesy and delicious 😀
Cheers
CCU
Thank you!
Yum- looks sinful. My favorite kind 🙂 I’d go sans meat too probably, but yes please on the cheese soup!
That looks delicious!! Don’t feel bad, I’m not getting very festive for St. Patty’s Day either 😉
Good! At least there will be 2 of us!
Mmm…cheesy soup! So, it’s not 100% Irish… It takes a global village to make a good dinner, my friend. 😉
This looks great!
I’m not celebrating St. Patty’s day this year, mainly because I forgot while meal planning. Oh well, maybe I’ll dye the dinner I’m making green or something. 😉
Green eggs!
My Italian DH is the same, would not touch the cabbage with a pole, while I being originally from Russia, love it. St Patrick’s is close to my heart, as both my little brother and older son celebrate their birthdays on it. Lovely soup, Kelli!
Thank you Galina!! So, you know what I’m talking about with your DH!
mmm–The soup looks delicious.
Thank you!!
Looks delicious! I think this would be great in the slow cooker on a cold day.
Me too and although it was 83 F here yesterday, today? low 40’s so I may just make it again!! Thank you for dropping by and please come by again!
Okay – I MUST ask if you will allow me to become a member of your group! I have another FB page called Okie-Picks (community page) and it’s basically the same thing down here that yours is – I LOVE IT!!!
I would be pleased to have your tasty soup on any day…including St. Patrick’s Day.
Thank you!
Tasty soup for any day, but even with the Mexican beer, I love it for St. Paddy’s Day. (P.S. We celebrated with chicken sandwiches today—no cabbage here either!) 🙂