Make the soup - in a large soup pot, sweat the onions, garlic, celery (if using) carrots and mushrooms (if using) for about 10 minutes, season with salt and pepper.

Open the can of whole peeled tomatoes and carefully (wearing an apron is a must here), use your hands to crush the tomatoes while in the can, so they're not quite as "whole" but a little more rustic.  

Add in the can of tomatoes, frozen peas, stock, water and any other spices or seasonings (thyme, bay leaf, dried basil)

Turn the stove to high and cook until the soup is boiling, then turn down the simmer, cover and cook for another 30 minutes, stirring occasionally.

While the soup is cooking, add the matzah balls ingredients to a food processor and blend until smooth.  You may have to add in a little more flour if the dough is still too sticky but depends on how starchy your potatoes are, or if you're using extra large eggs.  Knead the dough in a big stainless steel bowl until you get the perfect consistency (you want to be able to roll them in your hands, so not too sticky but sticky enough that they hold together).

Fill a second soup pot with water and bring to a boil.

(Tip #3):  Use a mini ice cream scoop to portion out the matzah ball dough and drop in to the boiling water.  

Cook for a few minutes, until the balls float to the top.

Remove the matzah balls with a slotted spoon and drop them into the minestrone soup to finish cooking. 

Serve the soup piping hot with fresh basil or dill and enjoy!