In a large stock pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add 1.5 cups of finely chopped yellow onion, ¾ cup of finely chopped carrots, and ½ cup of finely chopped celery. Sauté for about 8-10 minutes until the vegetables soften and the onions become translucent. Add 4 minced garlic cloves and 2 strips of lemon peel, cooking for an additional minute until fragrant.

Pour in 8 cups of lower-sodium vegetable broth and bring the mixture to a boil. Once boiling, stir in 2 cans of rinsed and drained chickpeas, ¾ cup of dry orzo pasta, 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of dried oregano. Reduce the heat and let the soup simmer uncovered for 10 minutes, allowing the orzo to cook until al dente and the broth to flavor the ingredients together.

Once the soup has simmered, reduce the heat to low. Carefully remove ¾ cup of the hot broth and set it aside in a separate bowl. In a mixing bowl, whisk together 2 whole eggs, 2 egg yolks, and ¼ cup of fresh lemon juice. Gradually whisk the reserved hot broth into the egg mixture to temper it, preventing any scrambling during the next step.

Slowly and gently stir the tempered egg mixture back into the simmering Lemony Greek Chickpea Soup. This will create a creamy texture that enriches the broth. Add 3 handfuls of roughly chopped kale at this stage, stirring the greens into the soup, and continue cooking on low heat for an additional 5 minutes until the greens have wilted and the soup has thickened slightly.

Finally, remove the lemon peels from the soup and stir in 2 tablespoons of finely chopped fresh dill. Taste and adjust the seasoning if necessary, adding more salt or pepper to your preference. Serve the Lemony Greek Chickpea Soup warm, garnishing with additional dill and cracked pepper, inviting everyone to enjoy a comforting bowl of this delightful dish.