In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 8-10 minutes until soft.

Stir in the minced garlic and lemon peel, cooking for an additional minute without browning the garlic.

Pour in the vegetable broth and bring to a gentle boil.

Add the chickpeas, dry orzo, kosher salt, black pepper, and dried oregano. Reduce heat to medium-low and simmer uncovered for 10 minutes.

In a bowl, whisk together eggs, egg yolks, and lemon juice. Slowly add a ladle of hot broth while whisking to temper the eggs.

Stir the tempered egg mixture back into the soup and add the chopped greens. Cook for another 5 minutes until the greens are wilted.

Remove the lemon peel, adjust seasonings, and stir in fresh dill before serving.

Ladle into bowls, garnishing with dill and black pepper.