Instructions: 1. In a mixing bowl, combine the matzo meal and eggs. Add the salt and vodka, club soda, chicken broth, and oil and mix well. Cover and put in the freezer for 20 minutes.

2. Meanwhile, bring a deep pot of water to a boil. Reduce the heat to a simmer. Slowly lower 2-tablespoon-size scoops of the matzo mixture into the water, one at a time, until all is used up. Its ok to crowd the matzo balls. Cover the pot and cook for 40 minutes. Drain the matzo balls in a colander.

3. Bring the chicken soup to a boil and add the matzo balls, and serve, figuring 2-3 matzo balls per eater.

Makes: 18 large matzo balls, serves 6-9.

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