📝 About This Recipe
A beloved cornerstone of Indonesian street food, Bakso is a soul-warming beef meatball soup known for its unique, bouncy texture and crystal-clear, aromatic broth. This Halal-certified version uses premium lean beef and ice-cold processing to achieve that signature 'snap' in every bite. Served with silky noodles and a punchy garlic-shallot broth, it is a comforting masterpiece that captures the vibrant spirit of Southeast Asian night markets.
🥗 Ingredients
For the Beef Meatballs (Pentol)
- 500 grams Lean Ground Beef (very cold, preferably slightly frozen)
- 100 grams Ice Cubes (crushed)
- 1 Egg White (large)
- 100 grams Tapioca Starch (provides the bounce)
- 2 teaspoons Garlic Powder
- 1/2 teaspoon Baking Powder (helps with the airy, bouncy texture)
- 2 teaspoons Salt
- 1 teaspoon White Pepper (ground)
For the Savory Broth (Kuah)
- 500 grams Beef Bones (marrow or knuckle bones for richness)
- 2.5 liters Water
- 6 cloves Garlic (smashed and fried until golden)
- 4 pieces Shallots (thinly sliced and fried (Bawang Goreng))
- 2 stalks Green Onions (tied in a knot)
- to taste Salt and Sugar
Accompaniments and Garnish
- 200 grams Yellow Noodles or Rice Vermicelli (cooked according to package)
- 1 bunch Bok Choy or Mustard Greens (blanched)
- 1/4 cup Celery Leaves (finely chopped)
- to taste Sweet Soy Sauce (Kecap Manis) (for drizzling)
- to taste Sambal Oelek (Indonesian chili paste)
👨🍳 Instructions
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1
Begin the broth by placing beef bones in a large pot with 2.5 liters of water. Bring to a boil, then skim off any gray foam that rises to the surface to ensure a clear soup.
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2
Add the knotted green onions and fried garlic to the broth. Reduce heat to low and simmer gently for at least 60 minutes while you prepare the meatballs.
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3
To make the meatballs, place the cold ground beef and crushed ice into a high-speed food processor. Pulse until the meat turns into a smooth, paste-like consistency.
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4
Add the egg white, salt, white pepper, garlic powder, and baking powder. Process again until perfectly combined and the mixture feels tacky.
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5
Gradually add the tapioca starch while the processor is running until a thick, smooth emulsion forms. The mixture should be cold to the touch; if it warms up, the fat will melt and the texture will be ruined.
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6
Bring a separate large pot of water to a simmer, then turn the heat to the lowest setting. The water should be hot but not boiling (around 80°C/175°F).
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7
Wet your hands. Scoop some meat paste into your palm, close your fist, and squeeze the paste through the gap between your thumb and index finger to form a ball. Scoop it off with a wet spoon.
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8
Drop the meatball directly into the hot water. Repeat until all the paste is used. The meatballs are done when they float to the surface, which takes about 5-8 minutes.
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9
Transfer the floating meatballs immediately into a bowl of ice water for 2 minutes. This 'shocks' them, locking in that essential bouncy texture.
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10
Strain the beef broth to remove the bones and solids. Season the clear liquid with salt, white pepper, and a pinch of sugar. Add the cooked meatballs back into the broth to warm through.
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11
Prepare serving bowls by adding a portion of noodles and blanched greens to each.
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12
Ladle the hot broth and several meatballs over the noodles. Garnish generously with fried shallots, chopped celery leaves, and a side of sambal and lime wedges.
💡 Chef's Tips
Always use very cold meat and ice; heat is the enemy of the 'bouncy' texture. Do not let the water boil vigorously when cooking the meatballs, or they will become tough and porous. For an even deeper flavor, add a few beef fat cubes to the food processor with the meat. If you don't have a food processor, you can use a heavy-duty blender, but work in small batches to avoid overheating the motor. Leftover meatballs freeze beautifully—just defrost and drop them into hot broth whenever a craving hits.
🍽️ Serving Suggestions
Serve with a side of 'Kerupuk' (Indonesian crackers) for added crunch. Pair with a tall glass of iced sweet jasmine tea (Teh Botol style) to balance the savory heat. Add a squeeze of fresh lime juice to the bowl just before eating to brighten the heavy beef flavors. Drizzle with plenty of Kecap Manis (sweet soy sauce) if you prefer a sweeter, darker broth. Serve with a side of hot white rice if you want a more filling 'Bakso Nasi' meal.