Bakso (Indonesian Meatball Soup)
This recipe makes a comforting bowl of bakso, a popular Indonesian meatball soup. Tender beef meatballs are served in a clear, savory broth with noodles and fresh garnishes. It's a satisfying and flavorful meal.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 518 kcal
Allergen information: may contain celery, eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
meatballs
- 500 gground beef, lean
- 50 gtapioca flour
- 1 pcsegg white
- 60 mlice water
- 1 tspgarlic powder
- 0.5 tspwhite pepper
- 1 tspsalt
broth
- 1.5 lbeef broth, low sodium
- 0.5 pcswhite onion, roughly chopped
- 2 clovegarlic, smashed
- 10 gginger, sliced
- 2 tbspsoy sauce
serving
- 100 grice vermicelli
- 100 gyellow noodles
- 2 pcsbok choy, chopped
garnish
- 2 tbspfried shallots
- 40 gcelery, thinly sliced(optional)
- 1 pcsscallion, chopped
condiment
- 2 tbspchili sauce(optional)
Equipment
ladle · large bowl · large pot · colander · stand mixer
The method
Step by step
- 1
Combine ground beef, tapioca flour, egg white, ice water, garlic powder, white pepper, and salt in a large bowl.
About 5 min
Cook’s note: Ensure all ingredients are well combined for a smooth meatball texture.
- 2
Mix thoroughly by hand or with a stand mixer until the mixture is very pasty and sticky, about 10-15 minutes.
About 15 min
Cook’s note: The longer you mix, the bouncier your meatballs will be.
- 3
Bring a large pot of water to a gentle simmer (not boiling).
About 5 min
Cook’s note: Too high a heat can make the meatballs tough or cause them to break apart.
- 4
Using wet hands or two spoons, form the meat mixture into small, golf-ball-sized meatballs and carefully drop them into the simmering water.
About 10 min
Cook’s note: Keep your hands wet to prevent the mixture from sticking.
- 5
Cook the meatballs for about 15-20 minutes, or until they float to the surface and are cooked through.
About 20 min
Cook’s note: You can cut one open to check if it's cooked all the way through.
- 6
Remove the cooked meatballs from the water and set aside.
About 2 min
- 7
In a separate large pot, combine beef broth, white onion, garlic, ginger, and soy sauce.
About 2 min
- 8
Bring the broth to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld.
About 20 min
Cook’s note: Skim any foam from the surface of the broth for a clearer soup.
- 9
While the broth simmers, prepare the rice vermicelli and yellow noodles according to package directions.
About 10 min
Cook’s note: Do not overcook the noodles; they should still have a slight bite.
- 10
Blanch the bok choy in boiling water for 1-2 minutes until tender-crisp, then drain.
About 2 min
Cook’s note: You can use the same water used for cooking the noodles.
- 11
To serve, place a portion of cooked rice vermicelli and yellow noodles in individual bowls.
About 1 min
- 12
Add several meatballs and some blanched bok choy to each bowl.
About 1 min
- 13
Ladle the hot broth over the noodles, meatballs, and bok choy.
About 1 min
- 14
Garnish with fried shallots, thinly sliced celery (if using), chopped scallion, and a spoonful of chili sauce (if desired).
About 1 min
Per serving
Nutrition
- Calories
- 517.7kcal
- Protein
- 29.6g
- Carbs
- 40.4g
- Fat
- 26.5g
- Fibre
- 1.9g
- Sugar
- 3.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover meatballs and broth separately in airtight containers in the refrigerator.
Reheat broth and meatballs gently on the stovetop. Cook fresh noodles and blanch bok choy when ready to serve.
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