2 Tbsp fresh dill, finely chopped, plus more for garnish
Instructions
Saute the aromatics: Heat the olive oil in a large Dutch oven over medium heat. Once shimmering, add the chopped onion, carrots, celery, and lemon peel strips. Cook for 10 minutes, stirring occasionally, until the vegetables are softened but not browned. Add the minced garlic and cook for 1 more minute until fragrant.
Add broth and main ingredients: Pour in the vegetable broth and increase heat to high. Bring the mixture to a rolling boil, then add the rinsed chickpeas, orzo pasta, salt, black pepper, and dried oregano. Reduce heat to medium-high and simmer uncovered for 10 minutes, or until the orzo is just tender.
Prepare the egg-lemon mixture: While the soup simmers, whisk together the whole eggs, egg yolks, and fresh lemon juice in a large bowl until completely smooth and well combined. Set aside.
Temporarily remove broth: Reduce the heat to low and carefully remove 3/4 cup of the hot broth from the soup. Set this aside for tempering the eggs.
Temper the eggs: While whisking the egg mixture constantly, very slowly stream the hot broth into the eggs. This process should take about 1-2 minutes. The constant whisking and slow addition prevents the eggs from scrambling and creates a smooth, creamy base.
Combine and finish: While gently stirring the soup with a wooden spoon, slowly pour the tempered egg-broth mixture back into the pot. Add the chopped kale and continue cooking over low heat for 5 minutes, stirring occasionally, until the broth has slightly thickened and the greens are wilted.
Final touches: Remove and discard the lemon peel strips. Stir in the fresh dill and taste the soup, adjusting salt and pepper as needed. Ladle into bowls and garnish with additional fresh dill, cracked black pepper, and a drizzle of olive oil if desired.
Notes
Chop vegetables uniformly: Dice your onions, carrots, and celery into similar-sized pieces (about 1/4-inch dice) for even cooking and a refined texture.
Do not rush the tempering process: Stream the broth in a very thin, steady stream while whisking constantly to prevent the eggs from scrambling.
Check orzo doneness carefully: Start checking at the 8-minute mark and taste frequently. Orzo will continue cooking slightly when you add the egg mixture.
Remove lemon peel before adding eggs: Use a slotted spoon to fish out the lemon peel strips before adding the egg-lemon mixture to avoid bitter notes.
Finish with fresh herbs at the end: Add the fresh dill just before serving to preserve its bright, aromatic qualities.
Make ahead: This soup tastes better the next day. Store in an airtight container for up to 4 days and add extra broth when reheating as the orzo absorbs liquid.
