Scrumptious Succot soup with spinach, strawberry salad

Just when you thought it was safe to leave the kitchen, the next holiday is just around the corner; these fall recipes won't fail to impress.

October 10, 2011 14:05
3 minute read.
Meatball soup

Meatball soup 311. (photo credit:


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Didn’t we just leave the kitchen? Can you believe we’re back already? And this is just the beginning of the next holiday period. But Succot is fun and it’s a pleasure to cook fall foods. Here are a few of our favorites.

Easy Italian meatball soup

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¼ cup olive oil
1 onion, diced
2 teaspoons minced fresh garlic
1 stalk celery, thinly sliced
2 carrots, peeled and thinly sliced
8 cups pareve or regular chicken broth
20 cooked meatballs
2 400g (14-ounce) cans white beans, drained
½ 300g (10-ounce) bag frozen chopped spinach, thawed and drained
1 teaspoon salt
½ teaspoon pepper

Heat oil in a medium stockpot over high heat. Sauté onions, garlic, celery and carrot until golden – about five minutes.

Stir in broth and bring to a boil. 

Add meatballs, beans, spinach, salt and pepper. Reduce heat and simmer for about 15 minutes. 

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Spinach and strawberry salad

The strawberries keep a hint of summer in this autumn meal.

400g pounds fresh spinach, torn into pieces
1 400g (14-ounce) can hearts of palm slices
2 cups strawberries, sliced
1 cup chopped toasted pecans (optional)
1/3 cup cider vinegar
¾ cup sugar
2 tablespoons lemon juice
1 teaspoon salt
1 cup oil
1-1/2 tablespoons poppy seeds

In a large bowl, combine the spinach, hearts of palm, strawberries and pecans, if desired.

Whisk together all dressing ingredients and toss with salad. Serve immediately.

Pistachio cranberry bark

This is a festive treat at the end of the meal.

2 cups semisweet chocolate chips
1 cup white chocolate chips
1 cup chopped toasted pistachios
¾ cup dried cranberries

In a microwave, melt chocolate chips and stir until smooth.

In a separate bowl, repeat with white chocolate chips. Stir ¾ cup pistachios and half the cranberries into the semisweet chocolate. Thinly spread onto waxed paper-lined baking sheet. Drizzle with white chocolate.

Sprinkle with remaining pistachios and cranberries. Chill until firm and then break into pieces.  Store in airtight container in the refrigerator.

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