I hope this doesn't sound too Dr. Seuss. It's not a gag at all, just a very sneaky and delicious way to upgrade the nutritional profile of the humble, traditional matzoh ball by adding finely chopped broccoli to the mix. It works incredibly well! And you can innocently slip these to people who think they don't like broccoli! They will be surprised, and, when they get over their brief anger, will thank you profusely. Wait and see!

NOTE: You can use a food processor fitted with the steel blade to mince the broccoli, if you cut it into 1-inch pieces first. This is a good way to get the pieces really small.

ANOTHER NOTE: You can use homemade broth or a commercial brand. My favorite commercially-available broth is Imagine Brand (vegetable or chicken. All organic), which comes packed in tetra-pack containers, like soy milk.

1. Break the eggs into a medium-large bowl and beat them with a whisk. When they are smooth, beat in the oil.
2. Add the broccoli, matzoh meal, and salt, and if you like, some black pepper to taste.
3. Cover the bowl with plastic wrap, and let the batter firm up in the refrigerator for at least an hour. (Longer is fine. In fact, this will keep for up to two days or even longer.)
4. Put up a large kettle of water to boil. When it boils, reduce the heat to a simmer.
5. Meanwhile, form one-inch balls with the batter, dampening the palms of your hands slightly so the batter doesn't stick. Gently slide the matzoh balls into the simmering water, and let them cook for 40 to 45 minutes. They will almost double in size. If you plan to serve them the same day, just leave them in the cooking water until serving time. They won't overcook. If you plan to serve them a few days later, drain them, then store in a tightly-covered container in the refrigerator.
6. To serve, heat the vegetable broth or chicken broth to your desired temperature. Place several matzoh balls in each serving bowl, and ladle the hot soup on top. Serve hot.