Spring Vegetable Soup with Matzo Balls

Ingredients

• 2 tbsp safflower oil
• 1 large onion, finely chopped
• 2 med celery stalks, diced
• 1 med potato, peeled and diced
• 2 med carrots, diced
• 6 cups water
• 2 each vegetable bouillon cubes
• handful of celery leaves
• 1 cup tomatoes, drained and chopped
• ½ tsp cumin
• 2 cups cauliflower, chopped
• salt and pepper
• 1 cup lettuce, shredded
• 1 cup peas, steamed
• 1 tbsp dill, fresh, minced
• 2 scallions, minced
• matzo balls

Procedures

1. Heat oil in a large soup pot.
2. Add onion and celery and saute over moderate heat until golden.
3. Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes and cumin.
4. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
5. Add cauliflower and continue to simmer for 10 minutes more.
6. Season to taste.
7. Remove from heat and let soup cool.
8. Refrigerate overnight to develop flavour.
9. Just before serving, heat soup and add remaining ingredients.
10. Simmer for 10 to 15 minutes.
11. Add more water if needed.
12. Serve with 3 to 4 matzo balls per bowl.