Bakso (Indonesian Beef Meatball Soup)
In short: Bouncy beef and tapioca meatballs in a clear garlic and pepper beef broth with rice noodles, greens, fried shallots, sambal and sweet soy sauce. It takes about 2 h 10 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Total
- 2 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 530 kcal
Bakso is the meatball soup that vendors push through Indonesian neighborhoods in carts, ringing a bell to announce themselves. The meatballs are smooth and springy, made by beating cold beef with tapioca starch, and they sit in a light, peppery broth with noodles and greens. Each bowl is finished at the table with sambal, sweet soy sauce and crisp shallots. The texture is the point, so keep everything cold while you mix.
Instructions
- If using bones, blanch them in boiling water for 5 minutes, drain and rinse. Simmer them with the water, garlic, celery, pepper and salt for 1 hour, then strain.
- Freeze the beef cubes for 15 minutes so they are very cold. Blitz them in a food processor with the garlic, salt and pepper, adding the ice water a spoon at a time, until a sticky paste forms, about 2 minutes.
- Add the tapioca starch and pulse until just combined. The mixture should feel tacky and elastic.
- Bring a wide pot of salted water to a bare simmer, with only small bubbles at the edge. With wet hands, shape the paste into balls about 4 cm (1 1/2 in) across and drop them in.
- Poach the meatballs for 10 to 12 minutes, until they float and feel firm. The centers should reach 71°C (160°F). Lift them out with a slotted spoon.
- Add the meatballs to the strained broth and keep it at a gentle simmer for 5 minutes. Blanch the greens and bean sprouts in hot water for 30 seconds.
- Divide the noodles, greens and sprouts among bowls, add 5 meatballs each, ladle over the hot broth and top with fried shallots and spring onions. Serve with sambal and sweet soy sauce.
Tips
- Keep the meat, the bowl and the blade cold. If the paste warms up, the fat smears and the meatballs turn crumbly instead of bouncy.
- Yellow wheat noodles are the other classic choice. Many bowls also include a fried wonton or a halved fried tofu, so add them if you like.
Questions and answers
Can I freeze bakso meatballs?
Yes. Poach the meatballs, cool them, and freeze on a tray before bagging them. They keep for 2 months and can go straight into simmering broth from frozen.
Why are my meatballs hard instead of bouncy?
Usually the meat was too lean or too warm, or it was not beaten long enough. Use cold beef, process until a sticky paste forms and poach in gently simmering water, not boiling.
Can I use a different meat?
Chicken and fish also make good bakso. Use the same weight, keep it cold and adjust the starch slightly, since fish needs less and chicken a little more.
How long does it take to make Bakso (Indonesian Beef Meatball Soup)?
About 2 h 10 min in total: 40 min of preparation and 1 h 30 min of cooking.
How many calories are in Bakso (Indonesian Beef Meatball Soup)?
About 530 kcal per serving, with 30 g of protein, 66 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 66 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
