Bakso Kuah

Dive into the comforting flavors of Bakso Kuah, a beloved Indonesian meatball soup that delivers warmth and satisfaction in every spoonful. This hearty dish features tender, springy beef meatballs made from a blend of ground beef, tapioca flour, and aromatic garlic, simmered in a rich, flavorful broth infused with beef bones, ginger, and celery. Garnished with crispy fried shallots, fresh scallions, and a squeeze of tangy lime, Bakso Kuah is perfect for any occasion. For an extra layer of indulgence, pair it with chewy wheat noodles to make it a complete meal. Whether you're craving authentic Indonesian comfort food or looking to try a new international recipe, Bakso Kuah is sure to impress with its delicious medley of savory flavors and textures.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 500 g ground beef
• 50 g tapioca flour
• 100 ml ice water
• 3 garlic cloves, finely minced
• 1 tsp white pepper
• 2 tsp salt
• 500 g beef bones (for broth)
• 2 L water
• 3 shallots, thinly sliced
• 20 g ginger, smashed
• 2 celery stalks, chopped
• 2 scallions, chopped
• 2 tbsp cooking oil
• 200 g wheat noodles (optional)
• 2 tbsp fried shallots (for garnish)
• 2 tbsp soy sauce
• 2 lime wedges

Directions

Step 1

In a large pot, bring 2 liters of water to a boil. Add beef bones, ginger, celery, and salt to make the broth.

Step 2

Lower the heat and let it simmer for about 90 minutes, occasionally skimming off excess fat and impurities that rise to the surface.

Step 3

While the broth is simmering, prepare the meatballs. In a bowl, mix ground beef, tapioca flour, ice water, minced garlic, white pepper, and salt until well combined.

Step 4

Form small balls using your hands, about the size of a ping pong ball.

Step 5

In a separate pot, bring water to a gentle boil. Add the meatballs and cook until they float, indicating they are cooked through. Remove with a slotted spoon and set aside.

Step 6

In a small pan, heat 2 tablespoons of cooking oil over medium heat. Sauté shallots until golden brown and fragrant. Set aside.

Step 7

Once the broth is ready, strain it to remove the bones and vegetables, returning the clear broth to the pot.

Step 8

Add the cooked meatballs to the broth and let them heat through for about 5 minutes.

Step 9

If using, cook the wheat noodles according to the package instructions, then drain them.

Step 10

Divide the noodles among serving bowls, ladle the hot broth and meatballs over the noodles.

Step 11

Garnish with fried shallots, chopped scallions, and a squeeze of lime juice. Serve with soy sauce and additional lime wedges on the side.

Nutrition Facts

Serving size	3786.3 grams (3786.3g)

Amount per serving	% Daily Value*
Calories	3075

Total Fat 196.50g	252%
Saturated Fat 71.60g	358%
Polyunsaturated Fat 0.00g
Cholesterol 729mg	243%
Sodium 6786mg	295%
Total Carbohydrate 126.40g	46%
Dietary Fiber 10.90g	39%
Total Sugars 12.50g
Protein 192.80g	386%

Vitamin D 0IU	0%
Calcium 508mg	39%
Iron 29mg	159%
Potassium 3547mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 25.3%

Carbs: 16.6%