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 broth and 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.
Makes 18 large matzoh balls.
This recipe won the grand prize in 1988 at the first Matzoh Bowl, a contest held by the Stage Delicatessen in Manhattan.