Kosher salt and freshly cracked black pepperto taste
dillfresh or dried, for serving, to taste
lemon wedgesfor serving (optional)
Heat the oil in a large heavy pot or Dutch Oven, over medium-high heat. Add the onions and carrots. Saute until tender; about 10 minutes. Add the garlic and chickpeas and saute until fragrant; about 30 seconds to one minute.
Pour in the vegetable broth and 2 cups water. Bring to a boil. Add the orzo and reduce the heat. Simmer the orzo for 6 to 10 minutes, then turn off the heat.
In a medium bowl, whisk together the eggs and lemon juice.
Using a ladle, dip some of the hot soup broth and add it to the egg mixture very very slowly* (see note!). Stir the egg mixture constantly while adding the hot soup. Repeat this step two or three times, until your egg mixture is warm and creamy.
Give the soup a few minutes to cool down. Once it's ready, slowly incorporate the creamy egg mixture into the soup. Whisk the egg mixture into the soup until well incorporated.
Season the soup with salt and pepper, to taste.
Serve the soup with lemon wedges and dill, if desired.
* It's important to be patient and incorporate the two together very slowly. If the egg mixture doesn't come up to temperature slowly, the eggs will cook and become scrambled similar to the consistency of egg drop soup, instead of a nice silky creamy soup. Bleh!If the soup becomes too thick, you can add more water or vegetable broth to thin it up.When chilled, the soup can become very thick. You may need to add more broth or water to the soup to thin it up a bit.
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