Indonesian Beef Meatball Soup

Bakso Sapi

Ingredients

Meatballs: 1 lb ground beef (chuck), 1/4 cup tapioca flour, 1 egg white, 4 garlic cloves (minced), 1 tsp salt, 1/2 tsp white pepper, 1/2 tsp baking powder, 2 tbsp ice water. Broth: 3 liters beef broth, 8 garlic cloves (smashed), 2 shallots (sliced), 1 inch ginger (smashed), 2 tsp salt, 1 tsp sugar, 1/2 tsp white pepper. Noodles & Garnish: 400g egg noodles, 4 cups bok choy (chopped), 8 fried wontons, fried shallots, celery leaves, green onions, sambal, sweet soy sauce.

Detail Steps and Procedure

1. Make Meatball Dough: In food processor, blend ground beef, garlic, salt, pepper until sticky paste (5 minutes). Add egg white, process 1 minute. Add tapioca flour and baking powder, pulse to combine. Gradually add ice water while processing until dough is smooth and elastic (8-10 minutes total).

2. Form Meatballs: Fill large bowl with ice water. Wet hands, take tablespoon of dough, roll between palms to form smooth ball (1.5-inch diameter). Drop into ice water. Repeat until all dough used.

3. Cook Meatballs: Bring large pot of water to gentle simmer (not boiling). Remove meatballs from ice water, add to simmering water. Cook 10-15 minutes until they float to surface. Remove with slotted spoon, set aside.

4. Prepare Broth: In separate pot, saut smashed garlic, shallots, ginger in 1 tbsp oil until fragrant. Add beef broth, bring to boil. Reduce heat, simmer 30 minutes. Season with salt, sugar, pepper. Strain broth if desired.

5. Cook Noodles & Vegetables: Cook egg noodles according to package, drain. Blanch bok choy in boiling water 1 minute, drain.

6. Assemble Bowls: In each bowl, place noodles, bok choy, 4-5 meatballs, 1 fried wonton. Ladle hot broth over.

7. Garnish: Top with fried shallots, celery leaves, green onions. Serve immediately with sambal and sweet soy sauce on the side.

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