From The New York Times Passover Cookbook, edited by Linda Amster
This recipe won the grand prize in 1988 at the first Matzoh Bowl, a contest held by the Stage Delicatessen in Manhattan.
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.