Spring Vegetable Soup with Matzo Balls

Ingredients

 * 2 	tbsp  	Safflower oil
 * 1 	large 	Onion, finely chopped
 * 2 	med 	Celery stalks, diced
 * 1 	med 	Potato, peeled & diced
 * 2 	med 	Carrots, diced
 * 6 	cup 	Water
 * 2 	each 	Vegetable bouillon cubes Handful of celery leaves
 * 1 	cup 	Tomatoes, drained & chopped
 * 1/2 	tsp 	Cumin
 * 2 	cup 	Cauliflower, chopped
 * Salt & pepper
 * 1 	cup 	Lettuce, shredded
 * 1 	cup 	Peas, steamed
 * 1 	tbsp 	Dill, fresh, minced
 * 2 	each 	Scallions, minced
 * Matzo balls

Directions
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.