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Beer Cheese Soup with Meatballs

March 14, 2013 By Kelli and Holli 21 Comments

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Beer Cheese Soup with Meatballs via @KitchenKelli
Beer Cheese Soup with Meatballs from Kelli's Kitchen

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!

 

 

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Filed Under: Chili, Soup, & Stew, Recipes, Tailgating Tagged With: beer cheese soup, Bratwurst, cheese beer soup, cheese soup, Johnsonville Brats, Meatballs, Soup

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Reader Interactions

Comments

  1. Food Stories

    March 14, 2013 at 8:14 PM

    Irish or not, the soup looks so rich and creamy. I would make it without the bratwurst, though ๐Ÿ™‚

    Reply
    • kalamitykelli

      March 14, 2013 at 8:21 PM

      That’s why I add them at the soup bowl – some people in our family don’t like brats or meat! ๐Ÿ™‚

      Reply
      • Food Stories

        March 14, 2013 at 8:25 PM

        It’s a great way to serve … my hubs would probably enjoy the meat addition ๐Ÿ™‚

        Reply
  2. Choc Chip Uru

    March 15, 2013 at 3:18 AM

    What a beautiful looking soup my friend, it looks so cheesy and delicious ๐Ÿ˜€

    Cheers
    CCU

    Reply
    • kalamitykelli

      March 15, 2013 at 3:53 AM

      Thank you!

      Reply
  3. thehomeheart

    March 15, 2013 at 7:03 AM

    Yum- looks sinful. My favorite kind ๐Ÿ™‚ I’d go sans meat too probably, but yes please on the cheese soup!

    Reply
  4. pamasaurus

    March 15, 2013 at 5:03 PM

    That looks delicious!! Don’t feel bad, I’m not getting very festive for St. Patty’s Day either ๐Ÿ˜‰

    Reply
    • kalamitykelli

      March 15, 2013 at 5:33 PM

      Good! At least there will be 2 of us!

      Reply
  5. Anita at Hungry Couple

    March 15, 2013 at 10:52 PM

    Mmm…cheesy soup! So, it’s not 100% Irish… It takes a global village to make a good dinner, my friend. ๐Ÿ˜‰

    Reply
  6. lawstudentcook

    March 16, 2013 at 12:39 AM

    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. ๐Ÿ˜‰

    Reply
    • kalamitykelli

      March 16, 2013 at 12:07 PM

      Green eggs!

      Reply
  7. Galina V

    March 16, 2013 at 4:04 AM

    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!

    Reply
    • kalamitykelli

      March 16, 2013 at 12:08 PM

      Thank you Galina!! So, you know what I’m talking about with your DH!

      Reply
  8. Sheryl

    March 16, 2013 at 9:33 PM

    mmm–The soup looks delicious.

    Reply
    • kalamitykelli

      March 17, 2013 at 10:08 AM

      Thank you!!

      Reply
  9. thriftanistasocialclub

    March 16, 2013 at 10:09 PM

    Looks delicious! I think this would be great in the slow cooker on a cold day.

    Reply
    • kalamitykelli

      March 17, 2013 at 10:05 AM

      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!

      Reply
    • kalamitykelli

      March 17, 2013 at 10:08 AM

      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!!!

      Reply
  10. Karen

    March 17, 2013 at 3:59 PM

    I would be pleased to have your tasty soup on any day…including St. Patrick’s Day.

    Reply
    • kalamitykelli

      March 17, 2013 at 4:27 PM

      Thank you!

      Reply
  11. eliotthecat

    March 17, 2013 at 6:49 PM

    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!) ๐Ÿ™‚

    Reply

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