HUNGARIAN PEPPER SOUP WITH ROMANO CRISPS

Hungarian Pepper Soup with Romano Crisps image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts :