soup Archives - Taste With The Eyes

Edamame Pasta e Fagioli

Edamame Pasta e Fagioli
With Bacon and Carrots

This easy, satisfying soup takes a cue from pasta e fagioli, the Italian combination of pasta and beans. Here, the beans are edamame—young soybeans—which pair surprisingly well with smoky bacon, carrots, garlic, and rosemary in a rich savory chicken broth. Small elbow macaroni completes the pasta-and-bean combination, while a finishing drizzle of extra-virgin olive oil, Parmigiano-Reggiano, and red pepper flakes brings everything together.

I use the refrigerated, shelled edamame from Trader Joe’s. They come vacuum-packed, fully cooked, and ready to eat hot or cold, making them especially convenient for this soup. Since they only need to be heated through, they go in toward the end. Edamame are also a good source of protein and fiber, adding a nutritious boost to this simple soup.

Edamame Pasta e Fagioli Recipe

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Egg Drop Soup with Spinach, Tofu & Chili Crisp

🥚 🍲 Egg Drop Soup 🍲 🥚
with
Spinach, Tofu, and Chili Crisp

Egg Drop Soup is one of those wonderfully simple dishes that proves a handful of everyday ingredients can become something truly satisfying. Soft wisps of egg are suspended in a fragrant broth seasoned with fresh ginger and white pepper, while firm cubes of tofu and fresh spinach transform it into a light meal rather than just a starter. It comes together in about 15 minutes, making it an excellent choice for lunch, a cozy dinner, or whenever you’re craving something warm and nourishing.

Offer chili crisp on the side so everyone can season their own bowl to taste. A drizzle of the aromatic chili oil and a few crispy bits add color, texture, and a pleasant kick without overwhelming the delicate broth. It’s an easy way to personalize each serving while letting the delicate flavors of the broth, tofu, spinach, and ginger shine.

Egg Drop Soup Recipe

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Caldo de Res (Mexican Beef Shank Soup)

Caldo de Res
🍲 🥩 🦴 🍲
Mexican Beef Shank Soup

Built from humble ingredients and long simmering, Caldo de Res transforms beef, bones, and vegetables into something deeply nourishing and distinctly Mexican. This version leans into clarity and structure, using beef shank as its foundation for a broth that is clean, beef-forward, and layered in flavor.

Beef shank is essential here. The cross-cut bones contribute marrow, collagen, and connective tissue that gradually dissolve into the broth, building body and depth without heaviness. As it simmers, the shank releases richness while the meat becomes tender enough to fall from the bone. It is a cut that defines the character of the soup.

Unlike caldo de res rojo, this version contains no tomatoes. Caldo de res rojo builds its identity from tomatoes—often roasted or simmered with chiles—which give the broth a reddish color and a deeper, more acidic profile. This clearer preparation instead relies on beef, aromatics, and Mexican oregano to create a broth that is golden, transparent, and focused on the natural flavor of the meat and vegetables. The result is a different expression of the same tradition, where each ingredient remains distinct within the bowl.

Caldo de Res (Mexican Beef Shank Soup)

Mexican Beef Shank Soup Recipe

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Black Beluga Lentil Soup, Black Garlic, Black Vinegar

Black Beluga Lentil Soup
🥣 🐳 🥣
Black Garlic, Black Vinegar

Black beluga lentils, aged black garlic, and Chinese black vinegar create a deeply savory soup with an intriguingly dark hue. Served with blackened rustic bread and a glass of Keenan Merlot, it makes for a dramatic and satisfying meal.

The ingredients work in harmony both visually and on the palate. Black beluga lentils provide an earthy foundation, while aged black garlic contributes mellow sweetness and deep umami notes. Dark soy sauce enhances the soup’s savory character and helps achieve its dramatic color, while Chinese black vinegar adds subtle complexity and a gentle lift.

Black Beluga Lentil Soup, Black Garlic, Black Vinegar

Although delicious with the lentils left whole, the soup truly comes into its own when puréed until velvety smooth. The transformation creates a luxurious texture and deepens the color, allowing the flavors to meld into a cohesive whole. Finished with freshly ground black pepper, the soup gains a touch of warmth and spice that balances its savory depth.

Black Beluga Lentil Soup Recipe

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Matzo Ball Recipes Collection

Matzo Ball Recipes Collection 🍲 🫓 🐓

Over the years, I’ve made hundreds of matzo balls—mostly traditional, but often with a twist. In this collection, you’ll find nine of my favorites: saffron, horseradish & chives, Mexican and Vietnamese variations, fancy fried matzo balls, a turkey-flavored version, and even one finished with edible flowers. Some are kosher for Passover, while others are variations meant for experimenting outside this holiday.

At the end of the post, I’m sharing my tips and secrets for making great matzo balls every time, whether you’re trying one of my recipes or your own family favorite.

Matzo Ball Recipes Collection

Matzo ball soup has become a familiar part of many Seder tables, even though it’s not required or mentioned in the Haggadah. For Ashkenazi Jews, it grew out of a simple idea: take matzo, the Passover staple, and turn it into something warm, tender, and satisfying. Dumplings made from matzo meal simmer in savory chicken broth, creating a dish that has become beloved over generations.

And beyond tradition, matzo ball soup is simply delicious. The broth is rich and flavorful, and the dumplings are light yet satisfying, soaking up every drop of goodness. Whether airy or a bit denser, it’s a dish that everyone enjoys as part of the Seder experience—while the story of Passover remains at the heart of the table. ❤️

Matzo Ball Recipes

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Edamame Pasta e Fagioli With Bacon and Carrots