Spring Vegetable Soup with Matzo Balls

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.