Entree: Indonesia – Indonesian Street Food – Bakso (Indonesian seasoned meatball soup served in a hot savory beef broth with noodles and condiments)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 20 min

Total 55 min

Ingredients

- 1 lb (454 g) lean ground beef
- 3 tbsp (24 g) tapioca starch
- 1 large egg, approx. 1.8 oz (50 g)
- 4 cloves garlic, minced, approx. 0.4 oz (12 g)
- 1 tsp (4 g) fine salt
- 1/2 tsp (1 g) white pepper
- 1/2 tsp (2 g) baking powder
- 3 tbsp (45 ml) ice water
- 6 cups (1.4 L) beef broth
- 1 tbsp (15 ml) vegetable oil
- 8 oz (225 g) fresh yellow egg noodles or rice vermicelli
- 2 cups (140 g) bok choy or baby choy, trimmed
- 3 scallions, thinly sliced, approx. 30 g
- 2 tbsp (30 g) fried shallots
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) sambal oelek or to taste
- 2 limes, cut into wedges
- Salt and white pepper to taste for broth

Instructions

1. Make the bakso mixture: in a food processor combine ground beef 1 lb (454 g), tapioca starch 3 tbsp (24 g), 1 egg (approx. 50 g), minced garlic, 1 tsp (4 g) salt, 1/2 tsp (1 g) white pepper, and 1/2 tsp (2 g) baking powder. Pulse until paste-like and smooth, scraping down sides. With processor running, add 3 tbsp (45 ml) ice water to emulsify and make the mixture springy. Chill 15–20 minutes.
2. Form meatballs: wet hands or use two spoons to shape mixture into golf-ball-sized balls (~1.5 in / 3.5–4 cm). Keep a bowl of ice water nearby; drop formed balls into ice water to firm while shaping remaining bakso.
3. Poach meatballs: bring beef broth 6 cups (1.4 L) to a gentle simmer in a pot. Remove meatballs from ice bath and add to simmering broth in batches, stirring gently to prevent sticking. Simmer 6–8 minutes until meatballs float and are cooked through. Taste broth and season with salt and white pepper as needed.
4. Prepare noodles and greens: blanch noodles 8 oz (225 g) per package instructions, drain. Briefly blanch bok choy 2 cups (140 g) in boiling water 30–45 seconds until bright green; drain.
5. Assemble bowls: divide noodles among four bowls, add bok choy and 6–8 meatballs per bowl depending on size. Ladle hot beef broth over to cover.
6. Garnish and serve: top with sliced scallions 3 (approx. 30 g), fried shallots 2 tbsp (30 g), a drizzle of kecap manis 2 tbsp (30 ml) and sambal 1 tbsp (15 ml) as desired. Serve with lime wedges for squeezing at the table.