Lemony Greek Chickpea Soup


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 ¼ 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

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