The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Tiny chicken meatball and orzo soup with silverbeet and feta

Cooler weather calls for comforting food and this meal-in-a-bowl fits the bill, with plenty of autumn greens and small pasta to add sustenance. We love the tiny meatballs, but if you don't have the time or patience, by all means make them larger - just give them a little more cooking time in the broth.

You'll need

1 tbsp olive oil 1 onion, thinly sliced 1 baby fennel bulb, thinly sliced, fronds reserved 1 garlic clove, thinly sliced 1 litre chicken stock 1 fresh bay leaf 100 gm orzo or risoni 500 gm silverbeet (about ½ bunch), leaves only, thinly sliced ½ cup each coarsely chopped dill, oregano and flat-leaf parsley, plus extra to serve Juice of 1 lemon, or to taste To serve: coarsely crumbled Greek feta   Tiny chicken meatballs 400 gm minced chicken thigh 30 gm finely grated Greek feta 2 spring onions, thinly sliced 1 garlic clove, finely chopped 1 tsp each dried mint and dried Greek oregano Finely grated rind of 1 lemon


  • 01
  • For tiny chicken meatballs, mix ingredients in a bowl with your hands to combine, season to taste and roll into hazelnut-sized balls. Place on a tray, cover and refrigerate until required.
  • 02
  • Heat oil in a large saucepan over medium-high heat, add onion, fennel and garlic, and sauté until tender (4-5 minutes). Add stock and bay leaf, season to taste and simmer until well flavoured (8-10 minutes). Bring to the boil, add orzo and cook until al dente, stirring occasionally to stop orzo sticking to the base of the pan (4-5 minutes). Add silverbeet and meatballs, and simmer until meatballs are cooked through (2-3 minutes). Add herbs and lemon juice, check seasoning and serve scattered with feta, extra herbs and fennel fronds.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp Greek assyrtiko.

Featured in

Apr 2015

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.