CHICKEN BROTH:

4 qt. cold water
1 (4 to 5 lb.) chicken, quartered
2 chicken feet or 4 chicken wings or 1 turkey wing
1 clove garlic, peeled and bruised
1 onion, peeled
2 carrots, peeled and cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
1/2 bunch fresh parsley, tied together with string and rinsed
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. black peppercorn

MATZOH BALLS:

1 c. matzoh meal
5 lg. eggs
1 tbsp. plus 2 tsp. salt
1 tbsp. Russian vodka
2 tbsp. club soda or seltzer
1 tbsp. chicken broth
1/4 c. vegetable oil

Pour the cold water into a large pot. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt, and peppercorns and slowly bring to a boil. Reduce the heat and simmer for 4 hours, skimming frequently.

Strain the soup. Discard the onion, parsley, bay leaf, and peppercorns but reserve the other vegetables. Remove the chicken, skin and debone it, and reserve the meat. Return the chicken stock, chicken meat, carrots, celery, and garlic to the pot and bring back to a simmer; season with additional salt or pepper, to taste.

In a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, chicken broth, and oil and mix well. Cover and put in the freezer for 20 minutes.

Slowly lower 2 tablespoon size scoops of the matzoh mixture into the broth, one at a time, until all is used up. It's okay to crowd the matzoh balls. Cover the pot and cook for 40 minutes. Serves 6 to 9.