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  • A bowl of Matzo Ball soup
Blog Article

Celebrating Jewish American Heritage Month 2024

May 08, 2024

In May, we celebrate Jewish American Heritage Month, a tribute to the influence Jewish Americans have had on our nation’s story. It’s a time to listen and connect through the diverse stories of perseverance, achievement, and cultural enrichment that Jewish Americans have shared. We have asked Davidson team members to reflect on what this month of celebration means to them.

A Few of Our Favorite Recipes

Matzo Ball Soup

Also known as “Jewish penicillin,” this recipe is worth the time and effort it takes for such a delicious and comforting meal. With the fluffy matzo balls, chicken, carrots, celery and onions, it’s got everything you want in a bowl of soup. Make it to help fight off a cold or just to have something cozy for a winter night. The recipe is from Taste of Home.


For the Soup:

1 Broiler/fryer Chicken (3-4 pounds)
1 can (14-1/2 oz) Chicken Broth
1-3/4 tsp. kosher salt, divided
1lb carrots, coarsely chopped
1/2 cup sweet onion, coarsely chopped
2 cloves of garlic, minced
1/4 tsp pepper
1/4 cup fresh parsley, minced

Matzo Balls:

2 Eggs
2 tbsp canola oil
1 package (5oz) matzo ball mix
1/4 cup onion, chopped


  1. Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises.
  2. Remove chicken and set aside until cool enough to handle. Strain broth and skim fat; if needed add additional water to make 10 cups of broth. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender.
  3. Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes.
  4. Remove and discard skin and bones from chicken; shred chicken and add to soup. Stir in parsley. Bring to a boil. Drop tablespoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).
  5. With a slotted spoon, carefully remove matzo balls and divide among soup bowls. Ladle soup over top. If desired, top with additional parsley and pepper.

Potato Latkes

A stack of potato latkes topped with chives

Whether you eat them with applesauce, sour cream or both, potato latkes are a staple that are enjoyed throughout the celebration of Hanukkah and beyond.  The recipe is from Taste of Home.


2 pounds russet potatoes, peeled
1 large onion
1 large egg, lightly beaten
1 tsp salt
1/4 tsp pepper
Oil for frying
Optional toppings: Applesauce, sour cream, lox, chives, pearl onions and lemon wedges


  1. Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add egg, salt and pepper.
  2. In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.