Source: Vegetarian Celebrations ~ Festive Menus for Holidays and Other Special Occasions, Updated Edition, ©1990, 1996 by Nava Atlas.

Light soup with a variety of spring vegetables, topped off with matzo balls.

Servings

1.5 tbsp canola oil
1 large onion , finely chopped
2 Celery, stalk, medium, 7.5" - 8" long, fresh , finely diced (reserve a handful of celery leaves)
1 medium russet potato , peeled & finely diced
2 medium carrots , finely diced
2 low sodium bouillon cube , vegetable
1 cup canned unsalted diced tomatoes
0.5 tsp ground cumin
2 cup fresh cauliflower , finely chopped
1 pinch salt and pepper , freshly ground (to taste)
1 cup Lettuce, iceberg, fresh, shredded , firmly packed
1 cup Peas, green, sweet, frozen , thawed; or steamed fresh peas
1 tbsp fresh dill weed , minced (to taste)
2 oz Onion, scallions, tops & bulb, fresh, small, 3" long , minced
24 Matzoh Balls (see step 7)

1 Heat oil in a large soup pot. Add onion and celery and saute over moderate heat until golden.
2 Add potato, carrots, bouillon cubes, celery leaves, tomatoes, and cumin. Cover with 6 cups of water and bring to a boil.
3 Lower heat and simmer gently over medium heat, covered, for 15 minutes or until the vegetables are nearly tender.
4 Add the cauliflower and continue to simmer for 10 minutes more, or until it is crisp-tender. Season to taste with salt and pepper and remove from heat.
5 Let the soup cool, then refrigerate overnight, to allow time for it to develop flavor.
6 Just before serving, heat the soup through. Add remaining ingredients and simmer over very low heat for 10 to 15 minutes. Add more water if the vegetables seem crowded, then adjust seasonings. Yield: 8 Servings.
7 Note: For matzo balls, you will need a box of Passover matzo ball mix on which you'll find a standard recipe for matzo balls. Increase the recipe so that there will be 3 or 4 matzo balls for each serving of soup. If you'd like, substitute an extra egg white for 1 or 2 of the egg yolks called for in the recipe.

Vegans, substitute a sprinkling of matzo farfel (coarse crumbs made of matzo flour, available in boxes from the supermarket), since matzo balls are made with eggs.