Place the 8 C. chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, remaining 1 Tbs. chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.

Use 2 Tbs. to form matzoh balls that are about 2 inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot, cook for 40 minutes and serve.

Yield: 18 large matzoh balls

From: The New York Times Passover Cookbook