---------- 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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