Spring Vegetable Soup with Matzo Balls

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 ea 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 ea 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"