Spring Vegetable Soup with Matzo Balls

Ingredients

 * 1 tbsp canola oil plus 1 tbsp vegetable broth
 * 1 large onion, finely chopped
 * 2 med celery stalks, diced
 * 1 med potato, peeled and diced
 * 2 med carrots, diced
 * 6 cups vegetable broth
 * handful of celery leaves
 * 1 cup tomatoes, chopped OR 1 can diced tomatoes
 * ½ tsp cumin
 * 2 cups cauliflower, chopped
 * salt and pepper to taste
 * 1 cup cabbage, shredded
 * 1 tsp dried basil
 * 2 scallions, minced or sliced
 * matzo balls

Directions

 * 1) Heat oil in a large soup pot.
 * 2) Add onion and celery and saute over moderate heat until golden.
 * 3) Add potato, carrots, vegetable broth, celery leaves, tomatoes and cumin.
 * 4) Bring to a boil, reduce heat, cover and simmer for 15 minutes or until vegetables nearly tender.
 * 5) Add the cauliflower and continue to simmer for 10 minutes more or until crisp tender.
 * 6) Season to taste with salt and pepper.
 * 7) Remove from heat and allow the soup to stand off the heat for 2 hours or longer to develop flavor.
 * 8) Just before serving, heat soup and add cabbage, basil and scallions.
 * 9) Simmer for 10 to 15 minutes.
 * 10) Add more water if needed and adjust seasonings
 * 11) Serve with 3 to 4 matzo balls per bowl.