Roughly chop 1 onion and the carrot. Reserve half of the onion for the soup base.

Process the chicken breast fillets with half of the onion. Add the carrot and parsley, then process into a fine meatball mixture.

Season the chicken mixture with 1 tablespoon salt. Mix until the seasoning is evenly distributed.

Rub your hands with 1 tablespoon olive oil. Roll the chicken mixture into very small meatballs.

Dice the remaining onion and both zucchinis into small pieces. Finely chop the garlic.

Cook the remaining onion in a large pot with a little oil until softened. Add the zucchini and garlic.

Add the bouillon cube, ground turmeric, ground ginger, and 1.4 l water. Simmer until the zucchini is tender, about 15 to 20 minutes.

Lift out about half of the cooked zucchini with a fine-mesh strainer. Blend it into a smooth puree.

Return the zucchini puree to the pot. Stir until the broth becomes creamy.

Add all the small chicken meatballs to the simmering soup. Cook until the meatballs are fully cooked, about 8 to 10 minutes.

Whisk 2 egg yolks with the juice of 1 lemon in a bowl. Gradually stir in 1 ladle of hot soup to temper the mixture.

Remove the soup from direct heat. Stir the tempered egg-lemon mixture into the soup without boiling.

Add the vermicelli to the soup. Cook until tender according to the pasta package time.

Ladle the soup into bowls and top with coriander. Add cream if desired.

Add the egg-lemon mixture to the soup.

Add the angel hair pasta to the soup.

Serve the soup.

Add plenty of coriander.

Optionally add a little cream.