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Bakso - Indonesian Meatball Soup

Harriet
Bakso is a popular Indonesian meatball soup. This homemade recipe is a quick version using juicy beef meatballs simmered in a simple broth, which can be served with or without noodles.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Indonesian
Servings 6 servings
Calories 204 kcal

Equipment

  • Small blender (see note below)
  • Large mixing bowl
  • Measuring jug
  • Measuring spoons
  • Kitchen scales
  • Cutting board
  • Sharp knife
  • Large deep saucepan with lid
  • Wooden spoon

Ingredients
  

MEATBALLS

  • 3 – 4 spring onions
  • 3 garlic cloves roughly chopped
  • 16 grams (0.6 ounces) coriander roots -washed
  • 1 level teaspoon salt
  • 1 level teaspoon baking powder
  • 3 level teaspoons garlic powder
  • 1 egg white
  • ½ teaspoon beef stock powder or chicken powder
  • ¼ teaspoon nutmeg powder
  • 600 grams (21 ounces) lean ground beef beef mince
  • 6 level tablespoons tapioca flour or cornflour

SOUP STOCK

  • 2 tablespoons peanut or vegetable oil
  • 5 garlic cloves crushed and chopped finely
  • 1 shallot or 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 or vermicelli or bihoon noodles or you can do a combination of these noodles
  • steamed bok choy
  • hard boiled eggs
  • dried onions
  • sliced spring onion
  • slices of fresh red or green chilli

Instructions
 

  • MAKE THE MEATBALLS
    In a small blender place all meatball the ingredients, except the ground meat and tapioca flour 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 and tapioca flour 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.

Nutrition

Serving: 1servingCalories: 204kcalCarbohydrates: 6gProtein: 23gFat: 10gSaturated Fat: 6gCholesterol: 62mgSodium: 140mgPotassium: 423mgFiber: 1gSugar: 2gVitamin A: 240IUVitamin C: 4mgCalcium: 32mgIron: 3mg
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