Source: Detroit Jewish News- March 20, 1999

Yield: 8-10 servings

• 2 tablespoons safflower oil
• 1 large finely chopped onion
• 2 medium finely diced celery stalks
• 1 medium peely and finely diced potato
• 2 medium finely diced carrots
• 6 cups water
• 2 vegetable bouillon cubes
• Handful of celery leaves
• 2 cups drained, canned, imported, finely chopped tomatoes
• 1/2 teaspoon ground cumin
• 2 cups finely chopped cauliflower
• salt and freshly ground black pepper to taste
• 1 cup firmly packed, finely shredded lettuce
• 1 cup steamed fresh or thawed frozen green peas
• 1 tablespoon minced fresh dill
• 2 minced scallions
• Matzah balls (see note following)

Heat the oil in a large soup pot. Add the onion and the celery and saute over moderate heat until golden. Add the potato, carrots, water, bouillon cubes, celery leaves, tomatoes and cumin.

Bring to a boil, then lower the heat, cover, and simmer for 15 minutes or until the vegetables are nearly tender. Add the cauliflower and continue to simmer for 10 minutes more. Season to taste with the salt and pepper and remove from the heat. Let the soup cool, then refrigerate overnight to allow time to improve the flavor. Just before serving, heat through. Add the remaining ingredients and simmer over very low heat for 10 to 15 minutes. Add more water if the vegetables seem crowded, then adjust the seasonings.

Note: For the matzah balls, you will need a box of Passover matzah meal. Follow the standard recipe printed on the box, increasing the recipe so that there will be 3 or 4 matzah balls for each serving of soup. You may substitute an extra egg white for one or two of the egg yolks called for in the recipe. Vegans, substitute a sprinkling of matzah farfel since the matzah balls are made with eggs.