Kreplach Soup
Kreplach soup is a traditional Ashkenazi Jewish dish featuring small, meat-filled dumplings (kreplach) served in a clear, savory broth. The dumplings are typically made with a thin pasta dough wrapped around a filling of ground beef or chicken, and the soup is often garnished with fresh dill or parsley. It is a comforting staple, especially associated with holidays and family meals.
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🍽️ Nutrition at a glance
This dish is a balanced source of carbohydrates from the pasta dough, protein from the meat filling, and moderate fat depending on the broth and meat used. A typical serving provides essential nutrients like iron and B vitamins, with a calorie range of approximately 250-350 per bowl.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 12 g |
| Carbs | 20 g |
| Fat | 6 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Potassium | 350 mg |
| Iron | 2.5 mg |
| Selenium | 15 mcg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 4 mg |
| Phosphorus | 180 mg |
| Zinc | 2 mg |
| Folate | 30 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Kreplach soup holds cultural significance in Jewish cuisine, often served during holidays like Yom Kippur to break the fast, symbolizing sustenance and renewal. Nutritionally, it combines the comforting, hydrating qualities of broth with the satisfying density of dumplings, making it both nourishing and deeply symbolic.
AI estimate may be inaccurate · Terms