Spring Vegetable Soup With Matzo Balls

Recipe Ingredients

2 tablespoons	30ml	Safflower oil
1 tablespoon	15ml	Onion - finely chopped (large)
2 tablespoons	30ml	Celery stalks - diced (medium)
1 tablespoon	15ml	Potato - peeled and diced (medium)
2 tablespoons	30ml	Carrots - diced (medium)
6 cups	1422ml	Water
2		Vegetable bouillon cubes
1		Celery leaves
1 cup	62g / 2.2oz	Tomatoes - drained and chopped
1/2 teaspoon	2.5ml	Cumin
2 cups	292g / 10oz	Cauliflower - chopped
		Salt and pepper
1 cup	237ml	Lettuce - shredded
1 cup	237ml	Peas - steamed
1 tablespoon	15ml	Dill - fresh, minced
2		Scallions - minced
		Matzo balls

Recipe Instructions

Heat oil in a large soup pot. Add onion and celery and saute over moderate heat until golden.

Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes and cumin. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add cauliflower and continue to simmer for 10 minutes more. Season to taste.

Remove from heat and let soup cool. Refrigerate overnight to develop flavor.

Just before serving, heat soup and 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"

Source:
M. Denes

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