Indonesian Bakso (Meatball Soup)

Dive into the comforting world of Indonesian cuisine with this hearty and aromatic Bakso (Meatball Soup). Featuring tender beef meatballs made with a delightful blend of ground beef, tapioca flour, garlic, and aromatic spices, this dish is simmered to perfection in a rich, flavorful beef bone broth. Served over silky rice noodles and garnished with vibrant spring onions, crispy fried shallots, and fresh parsley, each bowl is a harmonious blend of textures and tastes. Customize your Bakso with soy sauce, sweet kecap manis, and a squeeze of lime for a zesty finish. Perfect for family dinners or cozy evenings, this authentic Indonesian comfort food is sure to warm your soul with every bite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 500 g ground beef
• 100 g tapioca flour
• 100 ml cold water
• 3 cloves garlic, minced
• 1 egg white
• 2 tsp salt
• 1 tsp pepper
• 500 g beef bones
• 2 liters water
• 4 shallots, sliced
• 200 g rice noodles, cooked according to package instructions
• 2 spring onions, chopped
• 3 tbsp fried shallots
• 2 tbsp parsley, chopped
• 3 tbsp soy sauce
• 1 tbsp kecap manis (sweet soy sauce)
• 1 lime, cut into wedges

Directions

Step 1

To prepare the broth, wash the beef bones thoroughly. In a large pot, bring 2 liters of water to a boil. Add the beef bones and sliced shallots, then reduce to a simmer and cook for 1 hour. Skim off any foam or impurities that rise to the top during cooking.

Step 2

While the broth is simmering, prepare the meatballs. In a food processor, blend the ground beef until smooth. Add the tapioca flour, cold water, minced garlic, egg white, salt, and pepper. Blend until all ingredients are well combined and form a paste.

Step 3

Wet your hands with cold water, then shape the beef paste into small balls, about 1-inch in diameter.

Step 4

Bring another pot of water to a gentle boil, then reduce to a simmer. Drop the meatballs into the simmering water. Cook until they float to the surface, about 5-7 minutes. Remove with a slotted spoon and set aside.

Step 5

Strain the broth to remove bones and shallots, then return the clear broth to the pot. Season with salt and pepper to taste.

Step 6

To serve, divide the cooked rice noodles among bowls. Add several meatballs to each bowl and ladle over the hot broth.

Step 7

Garnish with spring onions, fried shallots, and chopped parsley. Serve with soy sauce, kecap manis, and lime wedges on the side.

Nutrition Facts

Serving size	4082.6 grams (4082.6g)

Amount per serving	% Daily Value*
Calories	3427

Total Fat 182.50g	234%
Saturated Fat 71.50g	358%
Polyunsaturated Fat 0.10g
Cholesterol 670mg	223%
Sodium 7703mg	335%
Total Carbohydrate 236.80g	86%
Dietary Fiber 20.10g	72%
Total Sugars 45.60g
Protein 206.40g	413%

Vitamin D 31IU	155%
Calcium 548mg	42%
Iron 32mg	179%
Potassium 4254mg	91%

*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: 48.1%

Protein: 24.2%

Carbs: 27.7%