Recipe for Spring Vegetable Soup with Matzo Balls 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
2 tbl Safflower oil
1 lrg Onion, finely chopped
2 med Celery stalks, diced
1 med Potato, peeled & diced
2 med Carrots, diced
6 cup Water
2 x 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 tbl Dill, fresh, minced
2 x Scallions, minced
Instructions:
Instructions: 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.

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  ... Spring Vegetable Soup (Olivetos, Oakland, Ca)   ::   Spring Vegetable Stew   ...