---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPRING VEGETABLE SOUP WITH MATZO BALLS
  Categories: Soups, Appetizers, Jewish, 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 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”
  
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