Skip to main content
Blog Article

Jewish American Heritage Month

May 05, 2023

One of the things I love most about my Jewish heritage is our family get together’ s. Whether it’s celebrating a bar/bat mitzvah, a wedding or a holiday, we have certain customs and foods that we participate in. We celebrate many Jewish holidays together, such as Yim Kippur, Rosh Hashanah, Hanukkah, Passover and so many more. We eat special foods during these specific holidays such as matzah ball soup and latkes (potato pancakes)! Our celebrations with food and family are passed on to each generation so that our children and their children will know where they came from, what their history is and how we celebrate our holidays. During Jewish heritage month, we will attend a Philadelphia Phillies game as they recognize Jewish heritage month with special promotions and give away’s. We also visit the Weitzman National Museum of American Jewish History, which is a 2-minute walk from the Liberty Bell in Philadelphia.

The recipe for Chicken Matzah ball soup is from my sister, Tracy, who is the Chef of the family!

Matzo Balls


  • 1 box matzo ball mix (I prefer Manishewitz)
  • 2 eggs, lightly beaten
  • 2 T vegetable oil


  • In a medium bowl, mix eggs and oil until incorporated.
  • Add 1 package of matzo ball mix and stir.
  • Place bowl in refrigerator for 20 minutes. Bring a large pot of water to a rolling boil.
  • Wet your hands and roll mix into golf-sized balls.
  • Gently place them in the boiling water.
  • Cover pot with a lid and simmer for 20-25 minutes.

Chicken Soup:


  • 1 Kosher whole chicken, cut into pieces, skin removed. (It’s sold already cut up)
  • 1 package of soup greens (carrots, leeks, celery, onion, turnip, parsnip, dill and parsley), peeled and prepped
  • 4 carrots, peeled
  • 2 leeks, white and light green part only
  • 1 bay leaf
  • 1 small bunch fresh dill
  • 1 small package fresh parsley
  • 3 bullion cubes (I prefer Herbox)


  • Place chicken in a large stock pot and fill pot ¾ full with water.
  • Bring to a boil, skimming off the scum. Place all veggies into nylon bags, except carrots. Place dill and parley in another nylon bag.
  • Add both bags and carrots to the pot.
  • Fill with more water and bring to a boil.
  • Add bullion cubes.
  • Cover pot, reduce heat and simmer for 1-2 hours.
  • When soup is done, cool chicken and remove from bone.
  • Add into soup. Serve soup with matzo balls and noodles of choice.