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soups

Mushroom and Bean Soup

Recipe by Sarah Newman

Mushroom and Bean Soup

The primary ingredients in this soup require little water to be grown. They are sowed in the ground and dark places, reflective of the shorter days of winter. With the cold weather, we stay inside more and perhaps become more insular and reflective in our nature.

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Mama Soup

Recipe by Natasha Rosenstock Nadel

Mama Soup

My mom found a version of this recipe in a woman’s magazine (she can’t recall which one) and started making it not too long after my sister and I started eating solid food. She was 24, home with twins, overwhelmed and without a driver’s license. The ingredients for what we have always called “mama soup”

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Jodi’s Red Lentils

Recipe by Jodi Balis

Jodi’s Red Lentils

The combination of coconut milk, chicken broth, red lentils and cumin seeds make this a bowl of creamy earthy yumminess. Tastes vary from kid to kid, of course, but this soup has both my two- and five-year-old daughters licking the bowl.

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Vegetarian Matzah Ball Gumbo File

Recipe by Kwon Crumble Benowitz

Vegetarian Matzah Ball Gumbo File

This recipe combines a rich, hearty gumbo broth with traditional matzah balls. Many Ashkenazi Jews don’t eat kitniyot (rice, corn, beans, legumes, seeds) on Passover—if you are one of them, simply omit the red beans. Recipe inspired by Marcie Cohen Ferris and My Jewish Learning.

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Pumpkin Matzah Dumpling Soup

Recipe by Hannah Kaminsky

Pumpkin Matzah Dumpling Soup

Completely nontraditional and aligned with entirely the wrong Jewish holiday, these are definitely not your Bubbe’s matzah balls. Bound together with roasted pumpkin puree, I prefer to think of them more as matzah dumplings, since they bear a denser, more toothsome texture than the fluffy pillows of Passover lore. Moreover, purists would be horrified at

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Jazzier Beet Soup

Recipe by Anne Applebaum and Danielle Crittenden

Jazzier Beet Soup

Barszcz or beet soup is usually made with either vinegar or lemon juice, which adds an acidic dash to the sweetness of the beets. This soup, partly inspired by a recipe from Nigella Lawson, takes that basic notion one step further and uses balsamic vinegar instead of the more traditional red wine vinegar. The soup

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