Heat the olive oil in a large stock pot or Dutch oven over medium heat until it shimmers. Add onion, carrots, celery, and lemon peel; cook for 8-10 minutes until softened.

Stir in minced garlic and sauté for 1 minute until aromatic.

Pour in vegetable broth and increase heat to a boil; then reduce to a simmer.

Add chickpeas, dry orzo, salt, black pepper, and dried oregano; simmer uncovered for about 10 minutes.

In a separate bowl, whisk together whole eggs, egg yolks, and 1/4 cup of lemon juice until smooth.

Temper the egg mixture by slowly streaming in hot broth while whisking constantly.

Stir the tempered egg-broth mixture back into the soup; add chopped kale and cook for an additional 5 minutes.

Remove the lemon peels; stir in fresh dill and season to taste.

Serve warm, garnished with extra dill and a sprinkle of black pepper.