In a soup pot over medium-high heat, add olive oil. Sauté the chopped vegetables for about 5-10 minutes until they soften and become fragrant; they should look slightly translucent.

Add the chicken stock, bay leaves, and lemon zest to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld beautifully.

Stir in the orzo pasta and cook for 7-9 minutes, or until it’s al dente. Keep an eye on it; you want the pasta tender but with a nice bite!

In a separate bowl, whisk together the eggs, egg yolks, and lemon juice. Gradually temper the mixture by adding a ladle of hot broth, stirring constantly. This prevents the eggs from scrambling.

Slowly stir the tempered egg mixture back into the soup, ensuring it blends perfectly. Remove the pot from heat immediately to avoid curdling.