It's been a rainy and cold few days and three Passover Seders later, I'm happy to have something comforting to heat up that takes little effort. I made this Japanese "matzah ball" soup for the first time this year for our Seder meal. It's a soup that can be enjoyed any time of the year you're craving some good old chicken soup, though.

When learning about reducing kitchen waste a few years ago, I read the book, Waste Free Kitchen Handbook. There is a suggestion to keep food scraps like chicken bones, onion ends, carrot, turnip, celery and other vegetable scraps in a bag in the freezer. When the bag fills up, you simply toss everything into a big stock pot, fill it with water and simmer everything on low for a few hours. It makes the house smell heavenly, especially on a dreary winter days. When the stock cools, I pour it into jars and refrigerate them- throughout the week, I use it for risotto, drink it as is with a bit of salt or most often, I use it for a soup like this one. To me, there's something a bit luxurious about having a stash of your own homemade stock in the fridge. Here's a recipe for my Japanese take on matzah ball soup:

Head here to visit our Modern Heirlooms web shop, where I've thoughtfully co-created ritual objects with my favorite artisans (in limited runs) to help you elevate your sacred rituals. 

I truly believe that cuisine is the most accessible gateway into learning more about our rich heritages. In addition to food, there are so many ways to celebrate, honor, and even reclaim, our time-honored traditions. I believe ritual objects really help anchor us in these moments-- especially around the table.