Greek Chickpea Avgolemono Soup Recipe

Ingredients

• 3/4 cup orzo
• 1 can (540 ml) chickpeas well rinsed, drained
• Olive oil
• 1 small yellow onion, finely chopped
• 3 large garlic cloves, finely chopped
• 2 celery stalks, thinly sliced
• 2 large Nantes carrots, quartered lengthwise then sliced
• The grated zest of 1/2 lemon
• 1 teaspoon dried oregano
• 1 cup coarsely chopped kale
• 7 cups vegetable broth
• The juice of 1 large lemon
• 2 eggs + 2 egg yolks
• Salt and pepper from the mill