Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally, until softened. Add garlic; cook 1 more minute, until aromatic.

Add broth and increase heat to bring mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and remove ¾ cup hot broth from the soup. Set aside.

Place whole eggs, egg yolks, and lemon juice in a large bowl; whisk until combined. While whisking constantly, very slowly stream hot broth into egg mixture.

While gently stirring the soup with a wooden spoon or ladle, stream the egg-broth mixture back into the pot of soup. Add kale and continue to cook over low heat for 5 minutes, or until the broth is slightly thickened and greens are wilted. Remove lemon peels.

Stir in fresh dill and taste/adjust seasonings as needed. Ladle soup into bowls and garnish with extra fresh dill, cracked black pepper, and a drizzle of olive oil, if desired.