Heat 2 tablespoons of extra-virgin olive oil in a large stock pot over medium heat. Add 1 finely chopped onion, 2 diced carrots, and 2 diced stalks of celery, sautéing for about 10 minutes until the vegetables are softened and fragrant. Stir in the peel of 1 lemon and 2 minced garlic cloves, cooking for an additional minute.

Pour in 6 cups of vegetable broth and bring the mixture to a boil. Add 1 can of drained chickpeas, 1 cup of orzo pasta, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano. Let simmer for about 10 minutes.

Reduce heat to low and reserve 3/4 cup of the hot broth in a separate bowl. In a bowl, whisk together 2 whole eggs, 2 egg yolks, and the juice of 1 lemon.

Slowly drizzle the reserved hot broth into the egg mixture while whisking continuously. Stir the tempered egg mixture back into the soup pot. Add 2 cups of chopped kale and cook on low heat for about 5 minutes.

Remove the lemon peel from the soup, taste, and adjust seasoning as needed. Garnish with fresh dill before serving.