December 6^th 2012By Shifra Klein

Serve this soup in small glass cups to really make the green color pop. This is a simple, healthy and wonderful soup. The parmesan cracker adds a gourmet twist and extra crunch to the zucchini soup.

January 4^th 2012By joyofkosher

Not your traditional tomato soup, this quick-cooking dish can be a side or light main meal

April 10^th 2011By Tamar Genger MA, RD

June 24^th 2011By Jamie Geller

This hearty soup is a meal in itself and has tons of flavor from the turkey sausage and dried spices. Lentils add a lovely texture and depth to the soup while spinach pumps up the health factor.

August 27^th 2010By joyofkosher

Using three different type of beans, check out this minestrone soup recipe that you will love.

March 12^th 2013By Jamie Geller

My cousin Bracha gave me this recipe for light, fluffy and perfectly round matzo balls when I moved to Israel and asked her where to find matzo ball mix. I will NEVER go back to making Matzo Balls from a mix again.

February 27^th 2013By Jamie Geller

For a cool Passover recipe try this cucumber gazpacho. It gets a shot of creaminess from the whipped cream cheese.

March 7^th 2011By admin

A creamy delicious soup without any use of dairy products. Check out the recipe here.

March 27^th 2012By joyofkosher

From the Lubavitch Passover Cookbook

April 29^th 2012By bethanyshondark

This is the recipe my mom first used for her Jewish husband. She had never made matzo balls before, and used the Passover recipe section of Newsday from March, 1980 as a guide. Irish Catholic or not, her matzo balls are the best I've ever had, anywhere. For every Jewish holiday and every birthday, this is what I requested. I make this almost every single Shabbat during the winter with homemade, from scratch, chicken soup.

January 29^th 2013By Shifra Klein

This is a great recipe for a traditional mushroom barley soup.The earthy taste of mushrooms simmered in stock with barley and vegetables is perfect served on a cold winter day. Using dried mushrooms and its soaking liquid brings a depth of flavor to the soup

November 20^th 2011By Eating Well

This hearty Moroccan Vegetable Soup (Chorba), serves as either a visually appealing and tasty appetizer, or a deliciously filling meal. Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.

March 30^th 2012By joyofkosher

July 20^th 2011By joyofkosher

This hearty main-meal soup is flavorful, yet simple to prepare.

February 28^th 2013By Chef Laura Frankel

This recipe is for a classic French Fumet de Poisson, which is a fancy way of saying fish stock. If you are having problems with fish stock, this recipe will give you great results every time. The keys to a great Fish Fumet are a short cooking period, and not using too much water (then you will have a rich gelatinous stock). The short cooking time will give you a light, fresh tasting stock that is not fishy. Using the right amount of water will give you the gelatin-rich body that will stand up to any Gefilte Fish or poached fish dish like my favorite saffron poached halibut.

March 20^th 2010By joyofkosher

April 7^th 2010By joyofkosher

Learn how to make borscht that is not only delicious but also healthy!

July 2^nd 2012By Jamie Geller

July 18^th 2010By Ronnie Fein

Chilled Cucumber Avocado Soup is smooth and creamy, but without cream. It’s a good appetizer in the really hot weather, I like it with fish, whole grain salads or dairy for an extra light meal.

January 19^th 2012By Judy Bart Kancigor

My mother threw the whole produce market into that soup, and she was paid for her efforts in deep, satisfying flavor.