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Heat extra-virgin olive oil in a large pot
Sauté diced onion, chopped carrots, and chopped celery until softened
Add minced garlic cloves and cook until fragrant
Pour in vegetable broth and bring to a boil
Add chickpeas and orzo pasta, then simmer until pasta is cooked
Stir in dried oregano
In a bowl, whisk together eggs, egg yolks, and lemon juice
Slowly temper the egg mixture by adding hot broth while whisking
Remove soup from heat and stir in the egg mixture to create a silky broth
Add chopped kale and fresh dill
Season with salt and pepper to taste and serve