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 serve.

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Source: USDA United States Department of Agriculture - Food Safety and Inspection Service -- Freezing and Food Safety