Title: Carol wolk's marvelous matzoh balls for chick
 Categories: Mom's best, Jewish
      Yield: 18 Servings
 
      1 c  Matzoh meal
      5 lg Eggs
      1 tb + 2 tsp salt
      1 tb Russian vodka
      2 tb Club soda or seltzer
      1 tb Chicken broth
    1/4 c  Oil
      4 qt NY Penicillin or chicken
           -broth
 
  1. In a mixing bowl, combine the matzoh 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 matzoh mixture
  into the water, one at a time, until all is used up. It's ok to crowd
  the matzoh balls. Cover the pot and cook for 40 minutes. Drain the
  matzoh balls in a colander.
  
  3. Bring the chicken soup to a boil and add the matzoh balls, and
  serve, figuring 2-3 matzoh balls per eater.
  
  Makes: 18 large matzoh balls, serves 6-9.