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
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
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!