Name: Hungarian Pepper Soup with Romano Crisps
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Hungarian Pepper Soup with Romano Crisps

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Hungarian Pepper Soup with Romano Crisps

1. 1 cup shredded Romano cheese -

2. 2 to 3 Hungarian wax or banana peppers, seeded and chopped -

3. 2 tablespoons butter -

4. 2 tablespoons all-purpose flour -

5. 2 teaspoons Italian seasoning -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon pepper -

8. 2 cups chicken stock -

9. 2 dozen Apple Spice Meatballs -

10. 1 can (12 ounces) evaporated milk -

11. 1 package (8 ounces) cream cheese, cubed -

How to cook deliciously - Hungarian Pepper Soup with Romano Crisps

1. Stage

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.

2. Stage

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.