Prepare the Vegetables: Finely chop the red onion, garlic, carrot, and leeks, including the green parts.

Sauté the Aromatics: Heat olive oil over medium heat, add chopped vegetables, and cook until leeks are translucent.

Prepare the Broth: In a separate saucepan, bring water to a boil and dissolve a vegetable broth cube.

Combine the Ingredients: Add orzo pasta and broth to the pot with sautéed vegetables.

Simmer the Soup: Bring to a gentle boil, reduce heat, and let simmer until orzo is tender.

Season and Garnish: Adjust seasoning with salt and pepper, then add lemon juice and fresh dill.

Serve the Soup: Ladle into bowls, drizzle with olive oil, and garnish with extra fresh dill.