 More elaborate versions are prepared by Sephardim with orzo or rice, or the addition of lemon juice or herbs such as mint or coriander, while Ashkenazim may add noodles.An Israeli adaption of the traditional Ashkenazi soup pasta known as "mandlen", called "shkedei marak" ("soup almonds") in Israel, are commonly served with chicken soup.Particularly on holidays, dumplings are served with the soup, such as the "kneidlach" (matzah balls) of the Ashkenazim or the "gondi" (chickpea dumplings) of Iranian Jews, or "kubba", a family of dumplings brought to Israel by Middle Eastern Jews.