Prize-Winning Matzoh Balls
From: The New York Times Passover Cookbook

Makes: 18 large matzoh balls

8 cups plus 1 tablespoon chicken broth
1 1/4 cups matzoh meal
5 large eggs
1 3 /4 teaspoons salt
1 tablespoon vodka
2 tablespoons club soda
1/4 cup vegetable oil

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.
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.





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