Title: Spring Vegetable Soup with Matzo Balls
Categories: Soup Appetizer Passover Vegetarian
Yield: 8 Servings

2	tb	Safflower oil
1	lg	Onion, finely chopped
2	md	Celery stalks, diced
1	md	Potato, peeled & diced
2	md	Carrots, diced
6	c	Water
2		Vegetable bouillon cubes
		Handful of celery leaves
1	c	Tomatoes, drained & chopped
1/2	ts	Cumin
2	c	Cauliflower, chopped
		Salt & pepper
1	c	Lettuce, shredded
1	c	Peas, steamed
1	tb	Dill, fresh, minced
2		Scallions, minced
		Matzo balls

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

Nava Atlas, "Vegetarian Celebrations"

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