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Soup Season {2}…

November 22, 2010

Sunday at our apartment means two things: Vikings football and some delicious game day grub! Today I decided that there was no better way to prepare for the Vikings vs. Packers game than to enjoy some of that infamous Wisconsin cheese melted into a delectable soup. Josh also got in on the action and came up with his own recipe for (very) spicy meatballs.

Beer Cheese Soup


4 cups chicken broth

6 cups Wisconsin sharp cheddar (shredded)

1 cup finely chopped celery

2 cups finely chopped or grated carrots

1 cup diced red pepper

1 tbsp hot chili powder

2 cups cream

2 cans/bottles beer (we used one can of Coors and one bottle of Heineken)

1/2 cup flour

2 cups diced honey ham


In large soup kettle slowly brown thick-sliced ham over medium heat until both sides are golden brown. Remove meat and set aside. Chop/dice all vegetables, place in skillet to saute over medium heat. When vegetables are tender stir in 6 cups chicken broth and one can of beer. Bring to boil and then reduce heat to medium-low. In mixing bowl whisk remaining beer with 1/2 cup flour, stir into kettle and stir frequently until thickened. Dice the ham and add to mixture. Add cheese and slowly stir until melted. Add two cups half-and-half, stir and allow to simmer 5-10 minutes before serving.

Josh’s Habanero Garlic Game Day Meatballs


1 1/2 tsp chili powder

20 meatballs (frozen or homemade)

3 tbsp Devils Spit BBQ Sauce

3 tbsp spicy mustard

1 finely chopped habanero pepper

1 tsp minced garlic

1 can tomato soup

1/2 cup water


Add can of tomato soup and 1/2 cup water in crock pot, stir until blended. Add: Devil’s Spit, garlic, chili powder, habanero pepper and mustard. Stir. Add thawed meatballs. Cook on high 1-2 hours.

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