Make the Meatballs
In a large bowl, mix the eggs, bread crumbs, grated garlic, heavy cream, salt, allspice, nutmeg, pepper, and ginger until combined.
Add the ground beef and sweet pork sausage to the mixture and mix until fully incorporated.
Shape the mixture into 18 to 20 meatballs, using about 1 heaping tablespoon per meatball. Place them on a parchment-lined baking sheet.
Heat the olive oil in a large pot over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown on all sides (about 2-3 minutes per side). They will finish cooking in the soup later. Transfer the meatballs to a clean plate or baking sheet.
Make the Soup
In the same pot, add the chopped red onion, celery, and carrots. Cook over medium-high heat, stirring frequently, until the onion and celery start to soften (about 5 minutes).
Stir in the grated garlic and cook for 1 minute until fragrant.
Add the chopped potatoes and cook for 3 to 5 minutes, stirring frequently to prevent sticking. Season with salt and pepper.
Sprinkle the flour over the vegetables and stir to coat evenly. Add the spicy mustard and mix well.
Pour in the lager beer, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 3 to 5 minutes, stirring occasionally, until slightly reduced.
Add the chicken broth and reduce the heat to medium-low. Bring the soup to a gentle simmer.
Carefully return the meatballs to the pot. Simmer gently (do not boil) for 7 to 9 minutes, stirring occasionally, until the meatballs are fully cooked and the soup begins to thicken.
Add the egg noodles to the pot and cook until they are al dente, about 6 minutes. Stir occasionally to prevent sticking.
Remove the pot from heat. Stir in the grated cheddar cheese and cream until the cheese is fully melted and the broth is creamy.
Serve and Garnish
Ladle the soup into bowls.
Garnish with freshly chopped parsley for a pop of color and flavor. Serve immediately and enjoy!
