I made this Japanese "matzah ball" soup 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. <br /> <br />This recipe is an adaptation of one I saw on Tori Avey's website by La Fuji Mama. My version incorporates similar chicken tsukune meatballs, while the soup is my classic chicken stock to make it taste closer to a matzah ball soup. <br /> <br />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.

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