Carol Wolk's Matzoh Balls

• 8 cups basic chicken broth (see recipe)
• 1 1/4 cup matzoh meal
• 5 large eggs
• 1 3/4 tablespoons salt
• 1 tablespoon Russian vodka
• 2 tablespoons club soda
• 1 tablespoon chicken broth
• 4 tablespoons vegetable oil

1. Place the chicken broth in a deep pot over medium heat.
2. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs.
3. Add the salt, vodka, club soda, chicken broth and vegetable oil.
4. Mix well.
5. Put in the freezer for 45 minutes.
6. Use two tablespoons to form matzoh balls that are about two inches in diameter.
7. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup.
8. Cover the pot and cook for 40 minutes and serve.

chicken broth, meal, eggs, salt, vodka, club soda, chicken broth, vegetable oil

Taken from cooking.nytimes.com/recipes/10555 (may not work)