Dice the onion into 1/4-inch pieces, cut carrots into 1/2-inch half-moons, dice the celery, mince the garlic cloves, remove stems from kale and tear leaves into 1-inch pieces, and chop the fresh parsley. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and lemon peel strips, and cook for 10 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize slightly. This builds a flavorful foundation for the soup.

Add the minced garlic to the softened vegetables and cook for 1 minute until fragrant. Pour in the 64 ounces of vegetable broth and bring to a boil over medium-high heat. Add the drained chickpeas, orzo pasta, salt, pepper, and oregano, then reduce heat to medium and simmer for 10 minutes until the orzo is tender and the flavors have melded together.

While the orzo cooks, combine the 2 whole eggs, 2 egg yolks, and 0.33 cup lemon juice in a bowl and whisk together until smooth. I recommend using room temperature eggs (about 70°F) and whisking them well—this prevents the eggs from curdling when you temper them with the hot broth.

Once the orzo is cooked, reduce the heat to low. Carefully ladle about 3/4 cup of the hot broth from the pot into a measuring cup. Slowly pour this hot broth into the lemon-egg mixture while whisking constantly—this gradual tempering allows the eggs to warm gently without scrambling. Once combined, slowly pour the entire egg mixture back into the pot while stirring gently to distribute it evenly throughout the soup. The soup will develop a creamy, tangy character from the eggs and lemon.

Add the torn kale to the soup and cook for 5 minutes over low heat until the leaves are tender and the greens have wilted. Remove the lemon peel strips from the pot, then stir in the 3 tablespoons of fresh dill. Taste the soup and adjust seasoning with additional salt and pepper if needed. The dill adds a bright, fresh finish that's essential to the Greek character of this dish.

Ladle the soup into serving bowls and garnish with the fresh chopped parsley from Step 1. Serve immediately while the soup is hot, and enjoy the vibrant Greek flavors of lemon, herbs, and tender chickpeas.