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.

By GOURMETKOSHERCOOKING.COM
Meatball soup 311 (photo credit: wholefoodsmarket.com)
Meatball soup 311
(photo credit: wholefoodsmarket.com)
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. 
Click for full Jpost coverage
Click for full Jpost coverage
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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