Found 74 results.
Cuisine of the American states of New York, New Jersey, Pennsylvania, Delaware and Maryland
Early 19th century soup for the poor
Indonesian meatball
Flour-based ball in Jewish cuisine
Vegetable soup made with onions
American 1930s soup with split peas and tomato
West African staple food
Snack ball made according to dietary restrictions
Soup of Atlantic blue crab, crab roe, and dairy
Sauteed matzo omelette
soup made from palm fruit
Chinese noodle dish
Nigerian soup
Pancitfil
Large group of Filipino noodle dishes
soup made from palm fruit
Soup based on cabbages or sauerkraut
Small grain, nut butter, and fruit snack
Mexican soup with fried corn tortillas in a tomato and chile broth
Vegetable-based soup dish
Tsukemenjp-ro
Japanese ramen with noodles eaten from a separate bowl
culinary traditions of Poland
Ground ball of fish meat
Chinese dish of noodles in soup
soup item of Chinese cuisine
Turkish soup
Filipino soup dish made from bull's testes and/or penises
soup made from chicken
Chinese soup of wispy beaten eggs in boiled chicken broth
Greek lamb offal soup associated with Easter
Latin American chicken soup
Hungarian soup
traditional Finnish soup
thick soup usually made out of dried split peas
American soup with peas and turtle
Portuguese and Brazilian soup with collard greens, potatoes
Supplìit
Italian fried rice ball dish
Temarizushijp-ro
Sushi pressed into a ball shape
dish made from ground meat rolled into a small ball-like form
Turkish soup with meatballs, tomato, bulgur and chickpeas
Turkish soup with sheep's sorrel, corn, and beans
type of soup
Soup of greens, pasta, and meatballs
soup prepared using fruit as a primary ingredient
French soup made with onions in meat stock, often topped with bread and cheese
Thick soup usually made out of dried split peas
soup or stew made from the flesh of the turtle
type of soup
Soup of organ meats and brains, approximating green turtle meat
Soup made with cooked black beans
French soup with sorrel leaves
Chèvi
Traditional Vietnamese sweet beverage, dessert soup or pudding
East Asian Varieties of Soup
soup originated from Henan, China
Tapioca starch ball
Dominican vegetable soup, or historical Spanish term for thin soup of leftovers
Chocolate confection from the Southern United States
Mavželjsl
meatball wrapped in caul fat and roasted in the oven
cooking traditions among Ashkenazi Jews
unleavened flatbread in Jewish cuisine; an element of the Passover festival
Chinese dessert
Italian soup
Taiwanese beef and noodle soup
Italian soup
sour soup
Jamaican soup with kidney beans and peppers
soup prepared using melons as a primary ingredient
soup that uses blood as a principal ingredient
type of soup
Soup dish made with corn
soup with noodles as main ingredient
Hungarian soup
rice noodle dish originated from Liuzhou, Guangxi, China