Save on Pinterest

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.—
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video