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Bakso – Indonesian Beef Meatball Soup
Bakso are springy beef meatballs: you blend lean, partly frozen beef with ice and tapioca starch into a smooth mixture and poach the balls in hot water. You serve them in clear bone broth with rice noodles, bok choy and fried shallots. In soto mie and mie kocok, pieces of meat lie in the soup; in bakso, the meatballs carry the dish.
Bakso – Indonesian Beef Meatball Soup
Laura Chen
4
30 minutes
105 minutes
470
Indonesian
Soup
Bakso are springy beef meatballs: you blend lean, partly frozen beef with ice and tapioca starch into a smooth mixture and poach the balls in hot water. You serve them in clear bone broth with rice noodles, bok choy and fried shallots. In soto mie and mie kocok, pieces of meat lie in the soup; in bakso, the meatballs carry the dish.
Ingredients
For the broth:
- 1 kg beef bones (marrow and shank bones)
- 2.5 l water
- 4 garlic cloves, bruised
- 1 tsp white pepper
- 1.5 tsp salt
For the meatballs:
- 500 g lean beef (top round), cut into pieces and partly frozen for 30 minutes
- 100 g crushed ice
- 3 garlic cloves
- 1 tsp salt
- 1 tsp white pepper
- 1 egg white
- 75 g tapioca starch (starch from cassava)
For serving:
- 200 g rice noodles (bihun)
- 200 g bok choy, quartered lengthwise
- 2 stalks celery leaves, leaves chopped
- 2 scallions, sliced into rings
- 4 tbsp fried shallots
- 4 tsp sambal oelek (chile paste)
- 4 tbsp kecap manis (sweet Indonesian soy sauce)
Instructions
- Blanch the bones in boiling water for 5 minutes, drain and rinse them. Start them with 2.5 l fresh water and the garlic and let the broth simmer gently, uncovered, for 1 hour 30 minutes. Skim off the foam as it forms.
- Blend the beef, ice, garlic, salt and pepper in a chopper for 2 to 3 minutes into a smooth, sticky paste. Add the egg white and tapioca starch and blend for 1 more minute, until the mixture is glossy.
- In a second pot, heat 2 l water until it is just below boiling. With wet hands, squeeze the mixture out between thumb and index finger into 3 cm balls and let them slide into the water with a spoon.
- Poach the balls for 10 minutes, until they float and are no longer pink inside. Lift them out with a skimmer.
- Strain the broth through a sieve, season it with salt and pepper and let the balls steep in it for 5 minutes.
- Cook the rice noodles according to the package directions and blanch the bok choy for 1 minute in the noodle water.
- Divide the noodles and bok choy among bowls, add the balls and hot broth, and sprinkle with celery leaves, scallions and fried shallots. At the table, season with sambal oelek and kecap manis.
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