Build the flavor base. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and lemon peel. Cook for about 8–10 minutes, stirring occasionally, until the vegetables soften and release a fragrant aroma. Add the minced garlic and cook for another minute, just until aromatic.

Simmer the soup. Pour in the broth and bring the mixture to a boil. Add chickpeas, orzo, salt, pepper, and oregano. Reduce slightly to a steady simmer and cook uncovered for about 10 minutes, or until the orzo is tender. Lower the heat once done.

Prepare the lemon-egg mixture. In a separate bowl, whisk together: whole eggs, egg yolks, lemon juice. Carefully ladle about ¾ cup of hot broth from the pot. While whisking continuously, slowly drizzle the hot broth into the egg mixture. This gradual process gently warms the eggs and prevents curdling.

Enrich the soup. Slowly pour the tempered egg mixture back into the pot while stirring gently. Add the chopped greens and continue cooking on low heat for about 5 minutes, until: the broth slightly thickens, the greens wilt, Remove the lemon peel pieces before serving.

Finish and serve. Stir in the fresh dill and taste the soup. Adjust seasoning if needed. Ladle into bowls and top with extra dill and freshly cracked black pepper.