Step 1

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.

Step 2

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.