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Hungarian Pepper Soup with Romano Crisps

Name: Hungarian Pepper Soup with Romano Crisps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 1 cup shredded Romano cheese; 2 to 3 Hungarian wax or banana peppers, seeded and chopped; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 teaspoons Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups chicken stock; 2 dozen Apple Spice Meatballs; 1 can (12 ounces) evaporated milk; 1 package (8 ounces) cream cheese, cubed

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: May. 04, 2022

This is my delicious version of a classic comfort food from my childhood: stuffed peppers. The cream cheese gives it a velvety smoothness.—

Hungarian Pepper Soup with Romano Crisps Recipe photo by Taste of Home

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Ingredients

1 cup shredded Romano cheese
2 to 3 Hungarian wax or banana peppers, seeded and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken stock
2 dozen Apple Spice Meatballs
1 can (12 ounces) evaporated milk
1 package (8 ounces) cream cheese, cubed

Directions

On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3-in. circle, repeat 15 times. Bake at 300° for 10-12 minutes or until golden brown.
In a Dutch oven, saute peppers in butter until tender. Stir in the flour, Italian seasoning, salt and pepper until blended. Gradually add stock. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meatballs, milk and cream cheese; heat through (do not boil). Serve with Romano crisps.

Hungarian Pepper Soup with Romano Crisps

Ingredients

Directions

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