1. Place the 8 cups
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 tablespoon
chicken broth and vegetable oil. Mix well.
Put in the freezer for 45 minutes.
2. Use 2 tablespoons 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