Bakso (Indonesian Meatball Soup)

Bakso is a beloved Indonesian meatball soup, cherished for its comforting, savory broth and springy, flavorful meatballs made from beef, chicken, or a combination. This iconic street food dish features tender meatballs served in a clear, aromatic beef broth, accompanied by noodles, vegetables, and a variety of garnishes like fried shallots and sambal. The dish is a perfect balance of hearty and refreshing, making it a popular choice for any meal. Below is a detailed, step-by-step recipe to create authentic Bakso at home.

Ingredients (Serves 4-6)

For the Meatballs (Bakso):

• 1 lb (450g) ground beef (or a mix of beef and chicken, 80/20 lean-to-fat ratio for best texture)
• 1/2 cup tapioca starch (or cornstarch)
• 1 large egg white
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp baking powder (to achieve the signature springy texture)
• 2 tbsp ice water
• 1 tsp sugar
• 1 tbsp soy sauce

For the Broth:

• 10 cups beef broth (homemade or low-sodium store-bought)
• 1 lb (450g) beef bones (marrow or knuckle bones, optional for richer flavor)
• 2 stalks celery, chopped
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 1 tsp white pepper
• 1 tsp salt (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp fish sauce (optional, for umami)
• 1 tsp sugar (optional, for balance)

For the Soup Components:

• 8 oz (225g) dried egg noodles or rice vermicelli, cooked and drained
• 2 cups cabbage, shredded and blanched
• 1 cup bean sprouts, blanched
• 2-3 hard-boiled eggs, peeled and halved (optional)
• 1 block firm tofu, cubed and fried (optional)
• 2 scallions, thinly sliced
• 1/4 cup fresh celery leaves or cilantro, chopped
• Fried shallots (for garnish)
• Lime wedges
• Sambal oelek or fresh chili paste (for serving)
• Kecap manis (Indonesian sweet soy sauce, for serving)
• Prawn crackers (krupuk), optional

Step-by-Step Recipe

Step 1: Prepare the Meatballs

1. Chill the Ingredients: For the best texture, chill the ground beef in the refrigerator for 30 minutes before use. Cold meat ensures a smooth, springy meatball.
2. Make the Meatball Mixture: In a food processor, combine ground beef, minced garlic, chopped shallot, egg white, tapioca starch, salt, white pepper, baking powder, sugar, soy sauce, and ice water. Blend until the mixture is smooth and slightly sticky, about 1-2 minutes. If mixing by hand, stir vigorously until well-combined and elastic.
3. Test the Texture: To check the seasoning, cook a small piece of the mixture in boiling water for 2-3 minutes. Taste and adjust with more salt or pepper if needed.
4. Shape the Meatballs: Wet your hands to prevent sticking. Scoop about 1 tbsp of the mixture and roll into a smooth ball (about 1-inch in diameter). Alternatively, use a spoon to shape and drop directly into boiling water. Repeat until all the mixture is used, making 20-25 meatballs.

Step 2: Cook the Meatballs

1. Boil Water: Bring a large pot of water to a gentle boil over medium heat.
2. Cook the Meatballs: Carefully drop the meatballs into the boiling water. Cook for 5-7 minutes until they float to the surface and are firm to the touch. Remove with a slotted spoon and set aside in a bowl. Reserve the cooking water for later use if desired (it can add flavor to the broth).

Step 3: Prepare the Broth

1. Simmer the Base: In a large pot, combine beef broth, beef bones (if using), celery, onion, smashed garlic, and sliced ginger. Bring to a boil, then reduce to a simmer. Skim off any foam or impurities that rise to the surface.
2. Season the Broth: Add white pepper, salt, soy sauce, fish sauce (if using), and sugar. Simmer for 45-60 minutes to develop a rich flavor. If using beef bones, simmer for an additional 1-2 hours for deeper flavor, adding water if needed to maintain volume.
3. Strain the Broth: Remove the bones, vegetables, and ginger using a fine mesh sieve, leaving a clear broth. Return the broth to the pot and keep warm over low heat. Adjust seasoning with additional salt or soy sauce if needed.

Step 4: Prepare the Soup Components

1. Cook the Noodles: Boil egg noodles or rice vermicelli according to package instructions (typically 2-4 minutes). Drain and rinse under cold water to prevent sticking. Set aside.
2. Blanch Vegetables: Bring a small pot of water to a boil. Blanch shredded cabbage for 1 minute and bean sprouts for 30 seconds. Transfer to an ice bath, drain, and set aside.
3. Hard-Boil Eggs (Optional): If using, place eggs in a saucepan, cover with water, and boil for 10-12 minutes. Transfer to an ice bath, peel, and halve. Set aside.
4. Fry Tofu (Optional): Heat 2 tbsp vegetable oil in a skillet over medium heat. Fry tofu cubes for 3-4 minutes per side until golden and crispy. Drain on paper towels.

Step 5: Assemble the Bakso

1. Prepare Serving Bowls: Divide the cooked noodles, blanched cabbage, bean sprouts, and fried tofu (if using) among serving bowls. Add 4-5 cooked meatballs per bowl and halved eggs (if using).
2. Ladle the Broth: Pour the hot broth over the ingredients in each bowl, ensuring the meatballs and noodles are submerged.
3. Garnish: Sprinkle each bowl with sliced scallions, chopped celery leaves or cilantro, and fried shallots.

Step 6: Serve

1. Add Accompaniments: Serve with lime wedges, sambal oelek, kecap manis, and prawn crackers on the side. Encourage diners to customize their bowls with a squeeze of lime, a drizzle of kecap manis, or a spoonful of sambal for heat.
2. Enjoy Immediately: Serve the Bakso hot for the best flavor and texture.

Tips for Success

• Springy Meatball Texture: The combination of tapioca starch and baking powder creates the characteristic bouncy texture of Bakso. Don’t skip the ice water, as it helps bind the mixture.
• Broth Depth: Using beef bones enhances the broth’s richness. For a quicker version, rely on high-quality store-bought beef broth and simmer with aromatics.
• Make Ahead: Meatballs and broth can be prepared a day in advance. Store meatballs in the refrigerator and reheat in the broth before serving. The broth can be frozen for up to a month.
• Customizations: Add wontons, sliced fish cakes, or other proteins for variety. Adjust the chili level in the sambal to suit your spice preference.
• Vegetarian Option: Substitute beef with ground mushrooms or tofu, use vegetable broth, and omit eggs for a plant-based version.

Serving Suggestion

Bakso is a complete meal but pairs beautifully with other Indonesian dishes like Sate Ayam or Gado-Gado for a festive spread. Serve with a refreshing drink like iced tea or a coconut-based beverage to balance the savory broth.

Enjoy your homemade Bakso, a heartwarming taste of Indonesia’s street food culture!