8 c. basic chicken broth
1 1/4 c. matzoh meal
5 lg. eggs
1 3/4 tbsp. salt
1 tbsp. vodka
2 tbsp. club soda
1 tbsp. chicken broth
4 tbsp. vegetable oil

Place the 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, chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes. Use two 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 and cook for 40 minutes and serve. Yield 18 large matzoh balls.

Of course it wouldn't be Passover without matzoh balls. This is somewhat different from the usual.