The thing about matzo balls is, they’re basically just little dumplings. And though typically you see them served bobbing in a bowl of chicken broth a la matzo ball soup, they’re actually also really special eaten on their own, swathed in garlic butter and flecked with dill and caraway seeds. These are somewhere between gnocchi and gnudi–and if that doesn’t mean anything to you, just know that they are special and delicious and worth a stab any time of year.