Spring Vegetable Soup with Matzo Balls

This is the Passover soup for cooks who want all the soul of a chicken-and-matzo-ball soup without the chicken. The base is built on sauteed onion and celery, deepened with vegetable bouillon, brightened by tomatoes, and warmed with a quiet pinch of cumin. A whole garden goes in: carrots, potato, cauliflower, peas, and shredded lettuce that wilts into the broth like a delicate green ribbon.

The overnight rest is what takes this from good to memorable. Refrigerating the base lets the flavors settle and meld, and the next day’s reheat tastes like the soup has been simmering for hours. Add the delicate spring vegetables (lettuce, peas, fresh dill, scallions) only at the end so they keep their bright color and fresh snap.

Serve with three or four matzo balls per bowl, dropped in just before serving so they stay light and pillowy.

Pro Tips

• Make the matzo balls separately according to your favorite recipe and add them to individual bowls.
• Save celery leaves from the bunch instead of tossing them. They add real flavor and aroma.
• Don’t oversalt early. Bouillon cubes vary widely in salt content, so taste before final seasoning.
• Soup keeps refrigerated up to 4 days. Add fresh herbs when reheating.

Variations

• Add diced parsnips or turnips with the carrots for a heartier root-vegetable version.
• Stir in fresh spinach or chopped kale during the last 5 minutes for extra greens.
• Use chicken broth instead of vegetable for a non-vegetarian version with deeper flavor.