In a large stockpot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 chopped yellow onion, 2 diced carrots, and 2 stalks of chopped celery along with the peel of 1 lemon. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Once the vegetables are softened, stir in 3 minced garlic cloves and cook for an additional minute, allowing the garlic to release its aromatic fragrance.

Pour in 6 cups of vegetable broth and increase the heat to bring the mixture to a vigorous boil.

Once boiling, add 1 can of drained and rinsed chickpeas, 1 cup of dry orzo pasta, and season with kosher salt and black pepper to taste, along with 1 teaspoon of dried oregano. Reduce the heat to a simmer and cook for about 10 minutes, or until the orzo is al dente and tender.

After the orzo is cooked, carefully remove 3/4 cup of the hot broth from the pot and set it aside in a small bowl.

In a separate bowl, whisk together 2 whole eggs and 2 egg yolks with the juice of 1 lemon. Gradually temper the eggs by slowly streaming in the reserved hot broth while whisking continuously.

With the heat on low, pour the tempered egg mixture back into the soup. Stir gently, allowing the rich, lemony broth to envelop the chickpeas, orzo, and vegetables.

Toss in 2 cups of chopped kale and let it cook on low for about 5 minutes, stirring occasionally until the kale is wilted and tender.

Before serving, remove the lemon peels and stir in 1/4 cup of chopped fresh dill. Taste and adjust seasonings as needed.