In a mixing bowl, combine chicken mince, 1 egg, breadcrumbs, garlic, mint, half the dill, salt to taste and lemon zest. Mix and shape into 24 small meatballs.
In a saucepan, heat the stock and water. Add the orzo and cook about 7 minutes. Reduce heat to a simmer, drop in the meatballs and simmer 5 more minutes, until the meatballs are cooked through and orzo is done.
In a bowl, whisk together lemon juice and remaining 2 eggs. Stir in a little hot soup to temper the eggs, then stir the eggs into the soup. Simmer a few seconds and remove from the heat. Sprinkle in the remaining dill and serve.