Sauté the aromatics by heating 2 tablespoons of extra-virgin olive oil. Add 1 finely chopped yellow onion, 2 chopped carrots, and 2 diced celery stalks with 1 lemon peel. Sauté for about 10 minutes until softened.

Add 3 minced garlic cloves and cook for another minute until fragrant. Pour in 6 cups of vegetable broth and bring to a boil.

Once boiling, add 1 can of drained chickpeas, 1 cup of orzo, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of oregano. Simmer for about 10 minutes until orzo is al dente.

Reserve ¾ cup of hot broth and whisk with 2 whole eggs, 2 egg yolks, and ¼ cup lemon juice. Slowly drizzle the hot broth into the eggs while whisking to temper.

Pour the tempered egg mixture back into the soup pot while stirring gently.

Add 2 cups of chopped kale and simmer for another 5 minutes. Remove lemon peel.

Stir in ¼ cup of fresh dill and adjust seasoning with salt and pepper. Serve in bowls garnished with dill and pepper.