This mie bakso Indonesian meatball soup is quick and easy to make. It’s so simple you can even make this during the week after work. Serve with just the meatballs and broth for a light meal or make a complete meal with noodles and Asian vegetables.
How to Make Bakso Soup
A combination of flavourings and seasoning’s are ground to a paste, then mixed into ground beef. The meat mixture is shaped into meatballs, then dropped into a hot soup to cook. Once cooked the soup seasoning is adjusted and it’s ready to serve.
What Is Bakso Made Off?
Bakso is an Indonesian term for meatballs and can also refer to meatball soup. The meatballs can be made from any of the following:
- Beef = Bakso Sapi
- Chicken = Baskso Ayam
- Pork = Bakso Babi
- Fish = Bakso Ikan
- Prawns = Bakso Udan
- Vegetables = Bakso Sayuran (or Sayur)
All of which are ground into a mince and combined with various seasons and flavourings, then shaped into balls.
What Is Mie Bakso?
The word mie (or mee) is an Indonesian term meaning noodles, therefore mie bakso is basically a meatball soup with noodles.
Looking for more easy healthy soup recipes to enjoy? Try one of these!
- Soto Ayam – Indonesian Chicken Noodle Soup – This easy homemade soup is made using a simple chicken broth that’s infused with Asian spices. Packed with noodles and plenty of chunky chicken pieces this soup is a meal on its own.
- Roast Pumpkin and Sweet Potato Soup – This soup is not only healthy, it’s low calorie too. Made with a combination of roasted butternut pumpkin, sweet potato, carrots, onions and garlic this soup is easy to make from scratch.
- Beef Chilli Bean Soup – If you love the flavours of a beef nachos, but don’t want the calories, try this tasty beef chilli bean soup, it’s light and full of flavour.
Hints and Tips
Mixing The Bakso Meatball Ingredients
You will need a food processor or something similar to grind some of the ingredient to a paste.
Place the onions, garlic, coriander roots, and all the other meatball ingredients (except the ground beef) to the food processor and work to a paste.
If the machine is too large and the ingredients are not grinding down, drop in small quantities of the meat to help the process along.
Once the onions, garlic and coriander root have become a paste, and if your food processor can handle it, gradually drop in the remaining meat and process until combined.
If the machine is small and not powerful enough to manage the amount of meat, transfer the paste to a large bowl and mix it into the meat by hand.
Shaping The Bakso Meatballs
Traditionally the meatballs are shaped by taking a fistful of the prepared mixture and squeezing it up between the thumb and forefinger, creating an oval shaped ball. However, this can be tricky to master and can be quite messy with the mixture oozing out between your fingers.
So, the next best option is to roll the mixture into balls between the palms of your hands, just as you would any other meatball.
Making The Soup and Cooking the Bakso
As mentioned earlier this is a quick and easy recipe to make, and here is where we make some short cuts.
One way to cook bakso is in boiling water, and then transfer the balls to a bone broth soup. It takes hours to make a bone broth and needs to be made a day or two before.
What we are going to do is to make a simple soup and cook the bakso in that. By cooking the bakso in the soup the flavours and meat juices will ooze out into the soup giving it more depth and taste. Once the meatballs are cooked all you need to do is adjust the seasoning and serve.
This soup only takes 15 minutes make, then you can drop in the meatballs. The meatballs will sink to the bottom of the pot and rise to the top as they cook.
When the bakso float to the top allow them to cook for a few more minutes or until they are completely cooked, they should not be pink inside.
You can either leave them in the soup and serve straight away or remove from the soup and allow to cool. To reheat just drop them back into the hot soup to warm through.
You might also like to know:
- These beef bakso balls will darken as they cool to room temperature.
- If left in the hot soup for too long they will puff up, due to the egg-white and baking powder, and shrink again when cooled.
- Bakso is soft and tender to the bite.
How to Serve Bakso Soup
Bakso can be eaten with just the broth, or it can be served with noodles, hard boiled eggs, steamed bok choy and garnished with finely sliced spring onions, slices of fresh chilli, dried onion flakes and garlic flakes.
Bakso – Indonesian Meatball Soup
- 3 – 4 spring onions
- 3 garlic cloves roughly chopped
- 16 grams coriander roots -washed
- 1 level teaspoon salt
- 1 level teaspoon baking powder
- 6 level tablespoons tapioca flour or cornflour
- 3 level teaspoons garlic powder
- 1 egg white
- 1/2 teaspoon beef stock powder or chicken powder
- 1/4 teaspoon nutmeg powder
- 600 grams lean ground beef beef mince
- 2 tablespoons peanut or vegetable oil
- 5 garlic cloves crushed and chopped finely
- 1 red onion finely diced
- 3 litres water or chicken stock or beef stock
- 2 teaspoons sugar
- Thumb sized piece of fresh ginger bruised
- Salt and pepper for seasoning
OPTIONAL INGREDIENTS FOR SERVING
- egg noodles
- steamed bok choy
- hard boiled egs
- dried onions
- sliced spring onion
- MAKE THE MEATBALLS– In a small blender place all meatball the ingredients, except the ground meat and grind until fine. If the blender is large and you find that it is not grinding the ingredients finely, you can add a small quantity of the ground meat to help it along.– In a large mixing bowl, add the blended ingredients to the ground beef and mix until evenly distributed. The best way to mix this, is with your hands, wear gloves if you like.– Shape into about 40 meatballs. Put aside for later.
- MAKE THE SOUP STOCK– Heat the oil in a large 4 litre sauce pan. Add garlic and onion and cook on medium heat until golden.– Add the water or stock, sugar and ginger and bring to the boil. Cover with a lid and simmer for 10 minutes.– Remove the lid, bring back to the boil. Carefully drop in the meatballs, they will sink to the bottom and rise as they cook. When all the meatballs have floated to the top simmer for 2-3 minutes more or until the meatballs are cooked through (they should not be pink inside).– Taste the soup for salt and season accordingly.– This soup can be eaten as is or served with noodles, steamed bok choy, boiled eggs, dried onion and spring onions.
This page was updated on 24 July 2019 with new images.
Love to try this recipe? Save THIS PIN to your Soup Recipes board.
You might also like these soup recipes
- Soto Ayam – Indonesian Chicken Noodle Soup
- Tomato and Red Pepper Soup
- Hamburger Soup With Macaroni
- Slow Cooker Chicken Rice Soup
Pocket Food Facts
Did You Know?
Ginger can be grown from the ginger roots you buy from the grocery stores. Learn how to grow ginger here: