Hungarian Pepper Soup with Romano Crisps Recipe

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Hungarian Pepper Soup with Romano Crisps

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Ingredients:

Serving

1 cup shredded romano cheese
2 to 3 hungarian wax or banana peppers, seeded and chopped
2 tbsp butter
2 tbsp king arthur unbleached all-purpose flour
2 tsp italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 cups chicken stock
2 dozen apple spice meatballs
1 can (12 oz) evaporated milk
1 package (8 oz) 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. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.9 Kcal (795 kJ)
Calories from fat	116.58 Kcal
		% Daily Value*
Total Fat	12.95g	20%
Cholesterol	45.12mg	15%
Sodium	601.59mg	25%
Potassium	106.85mg	2%
Total Carbs	6.67g	2%
Sugars	1.6g	6%
Dietary Fiber	0.29g	1%
Protein	11.94g	24%
Vitamin C	0.1mg	0%
Iron	0.3mg	2%
Calcium	330.8mg	33%

Amount Per 100 g
Calories	175.62 Kcal (735 kJ)
Calories from fat	107.81 Kcal
		% Daily Value*
Total Fat	11.98g	20%
Cholesterol	41.72mg	15%
Sodium	556.35mg	25%
Potassium	98.82mg	2%
Total Carbs	6.17g	2%
Sugars	1.48g	6%
Dietary Fiber	0.26g	1%
Protein	11.04g	24%
Vitamin C	0.1mg	0%
Iron	0.3mg	2%
Calcium	305.9mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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