Mix the meatball ingredients together in a medium bowl. 

With wet hands, form into balls, about half the size of a golf ball. 

Add the sliced bacon to a large pot over medium heat and fry until crispy. 

Remove the bacon, setting it aside and leaving behind the grease. 

Add the meatballs to the bacon grease and cook over medium heat for about 20 minutes, or until nicely browned and cooked through. 

Set the meatballs aside onto paper towels to drain. 

Add the butter to the pot, then add the onions and celery once it melts. Cook over medium heat for 4 minutes. 

Add the garlic and flour and cook for another 2 minutes, stirring. 

Pour the beer in and use a flat edged spatula to scrape up any bits that may have gotten stuck to the pot. 

Add the thyme, mustard, Worcestershire sauce, and milk and bring to a simmer. 

Add the cheese in small handfuls, stirring it in and letting it melt, whisking the pot the whole time. Cook for 5 minutes. 

Add the soup to a blender (or use an immersion blender) and let cool enough to blitz it without exploding (hot soup in a blender likes to make a mess). 

Pulse the blender a few times, then blend on high for 1 minute. 

Add the soup back to the pot and cook, whisking the whole time, for 5 minutes. 

To serve, split the meatballs between the bowls, then ladle the soup over the meatballs. 

Garnish with sliced scallions and the bacon bits you set aside. 

Serve with warm pretzels or pretzel buns. Enjoy!