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Hungarian Pepper Soup with Romano Crisps

 Hungarian Pepper Soup with Romano Crisps
This is my delicious version of a classic comfort food from my childhood: stuffed peppers. The cream cheese gives it a velvety smoothness.—
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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. Yield: 8 servings.

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Hungarian Pepper Soup with Romano Crisps (continued)

Directions (continued)