Ingredients

2 Tbsp. extra-virgin olive oil

1 1/2 cups finely chopped yellow or sweet onion

3/4 cup finely chopped carrots

1/2 cup finely chopped celery

2 (2-inch) strips lemon peel, plus 1/4 cup fresh lemon juice, divided

4 garlic cloves, minced

2 quarts (8 cups) lower-sodium vegetable broth (sub chicken broth if not making vegetarian)

2 (15.5-oz.) cans chickpeas, rinsed and drained

3/4 cup dry orzo pasta (regular or whole-wheat)

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. dried oregano

2 large whole eggs, plus 2 egg yolks

3 handfuls roughly chopped or shredded kale (sub spinach, Swiss chard, or escarole)

2 Tbsp. finely chopped fresh dill, plus more for garnish

Instructions

Step 1: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the onion, carrots, celery, and lemon peel. Cook for 10 minutes, stirring occasionally, until the vegetables are softened. Add minced garlic and cook for 1 more minute until fragrant.

Step 2: Pour in the broth and increase heat to bring to a boil. Add chickpeas, orzo, salt, pepper, and oregano. Simmer uncovered over medium-high heat for 10 minutes, or until the orzo is al dente. Then reduce heat to low and remove 3/4 cup of the hot broth; set it aside.

Step 3: In a large bowl, whisk together whole eggs, egg yolks, and lemon juice. While whisking constantly, very slowly stream the reserved hot broth into the egg mixture to temper the eggs and prevent scrambling.

Step 4: Gently stir the soup with a wooden spoon or ladle and slowly pour the tempered egg mixture back into the pot. Add the kale and cook over low heat for 5 minutes, until the soup slightly thickens and the greens wilt. Remove the lemon peels.

Step 5: Stir in fresh dill and adjust seasoning as needed. Serve the soup in bowls, garnished with extra dill, cracked black pepper, and a drizzle of olive oil if desired.

Tips & Variations

To keep the soup vegetarian, use vegetable broth; for a richer flavor, chicken broth works well too.

If you prefer a gluten-free version, substitute orzo with gluten-free pasta or rice.

For a creamier texture, puree a portion of the soup before adding the egg mixture.

Use spinach, Swiss chard, or escarole in place of kale for a different leafy green flavor.

FAQs

Can I make this soup vegan?

This recipe includes eggs for the traditional egg-lemon mixture. To make it vegan, omit the eggs and lemon juice tempering step, and add extra lemon juice directly to the soup at the end for brightness.

How do I prevent the eggs from scrambling?

Temper the eggs by slowly adding hot broth to them while whisking constantly. This gradual increase in temperature avoids sudden cooking and ensures a smooth, creamy soup.