Bakso
Bakso is Indonesia beloved meatball soup, featuring springy and bouncy beef meatballs served in a clear and aromatic broth. It is a ubiquitous street food found across Indonesia and is typically accompanied by noodles, tofu, and a variety of condiments.
Bouncy Indonesian beef meatballs served in a warm and flavorful clear broth with noodles.
Nutrition per serving
Ingredients
Meatballs
Soup
Base
Aromatics
Garnish
Instructions
Make the Meatball Mixture
Combine ground beef, tapioca starch, minced garlic, 1 teaspoon of salt, and half a teaspoon of white pepper in a food processor. Process for 2 to 3 minutes until the mixture becomes very smooth, sticky, and slightly glossy. This is the key to achieving the signature bouncy texture.
Shape and Cook the Meatballs
Bring a large pot of water to a gentle simmer, not a rolling boil. Using wet hands or two spoons, shape the meat mixture into balls about 3 centimeters in diameter and drop them directly into the simmering water. Cook for 10 to 12 minutes until they float and are cooked through.
Prepare the Broth
In a separate pot, bring the beef broth to a simmer over medium heat. Season with salt, white pepper, and a splash of soy sauce. Add the cooked meatballs to the broth and simmer together for 5 minutes so the meatballs absorb the flavor of the broth.
Assemble and Serve
Divide the cooked noodles into deep serving bowls. Ladle the hot broth and meatballs over the noodles. Garnish each bowl with sliced spring onions, fried shallots, and a drizzle of chili sauce. Serve immediately with extra sambal on the side.
Substitutions
Common mistakes
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