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.

Meatball soup 311 (photo credit:
Meatball soup 311
(photo credit:
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
¼ cup olive oil1 onion, diced2 teaspoons minced fresh garlic1 stalk celery, thinly sliced2 carrots, peeled and thinly sliced8 cups pareve or regular chicken broth20 cooked meatballs2 400g (14-ounce) cans white beans, drained½ 300g (10-ounce) bag frozen chopped spinach, thawed and drained1 teaspoon salt½ 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 pieces1 400g (14-ounce) can hearts of palm slices2 cups strawberries, sliced1 cup chopped toasted pecans (optional)1/3 cup cider vinegar¾ cup sugar2 tablespoons lemon juice1 teaspoon salt1 cup oil1-1/2 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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