Soup

Editor's note: Susie Fishbein's signature Tricolor Matzo Ball Soup is a "fun, funky twist" on a very traditional dish. The combination of spinach, tomato, and turmeric matzo balls is unexpected and makes for a visually striking presentation. Meat or Parve
Gebrokts

Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. He recommends pairing the soup's complex flavors with a Riesling, but says you also can't go wrong with a pint of Guinness.

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself. If you can't find fava beans, use limas. Start this recipe the night before to soak the chickpeas, kidneys beans, and fava beans. Boil them in a pot with four cups of water for one minute, then turn off the heat and add a splash of apple cider vinegar. Cover the pot and let them soak overnight

This clam chowder has been an American classic since the early 1800s, and it’s easy to see why. Cream—strike one! White potatoes—strike two! Bacon—should be strike three, you’re out! Here’s the good news: By replacing whole milk and cream with skim milk and yogurt, I had a calorie deficit—which I used to include some bacon.

To make this dish vegan, skip the crab.

Turnip, mustard, and collard greens star in this southern-style soup.

The product: Kefir is a drink that looks and tastes like yogurt, usually made from cow's milk or goat's milk. It's in the dairy section.
The payoff: Body and tanginess in soups.

This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.

Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.

This thick soup has a texture almost like porridge.

Happy Noodle Restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired dish.

The key to this comforting soup? Tons of fresh veggies and a rich broth.

Linguiça, a garlicky Portuguese sausage, and andouille, a smoky Cajun sausage, are both available at most supermarkets.