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.