Entree: Indonesia – Java – Bakso (Savory Indonesian meatball soup typically served in a clear beef broth with noodles and greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef bones for broth (such as beef marrow bones)
- 10 cups (2.4 L) water for broth
- 1 lb (454 g) ground beef
- 1/2 cup (70 g) tapioca starch
- 1 large egg (1 3/4 oz (50 g))
- 3 cloves (5/16 oz (9 g)) garlic, divided (2 cloves for meatball mix, 1 clove for broth)
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground white pepper
- 1/2 tsp (2 g) baking powder
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) fish sauce or kecap asin (optional)
- 8 oz (225 g) fresh egg noodles or rice noodles
- 8 oz (225 g) bok choy or pak choi, trimmed
- 2 scallions, thinly sliced
- Fried shallots for garnish
- Sambal or sliced chili and kecap manis for serving

Show original ingredient measurements

- 2 lb (900 g) beef bones for broth (such as beef marrow bones)
- 10 cups (2.4 L) water for broth
- 1 lb (454 g) ground beef
- 1/2 cup (70 g) tapioca starch
- 1 large egg (50 g)
- 3 cloves (9 g) garlic, divided (2 cloves for meatball mix, 1 clove for broth)
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground white pepper
- 1/2 tsp (2 g) baking powder
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) fish sauce or kecap asin (optional)
- 8 oz (225 g) fresh egg noodles or rice noodles
- 8 oz (225 g) bok choy or pak choi, trimmed
- 2 scallions, thinly sliced
- Fried shallots for garnish
- Sambal or sliced chili and kecap manis for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the broth: place beef bones and 10 cups (2.4 L) water in a large pot. Add 1 clove (0.106 oz (3 g)) crushed garlic and a pinch of salt. Bring to a boil, skim any scum, then reduce heat and simmer gently 1.5–2 hours to extract flavor. Strain and keep broth hot; season to taste with salt, white pepper, sugar, and optional fish sauce.
2. Prepare meatball mixture: in a food processor combine 1 lb (454 g) ground beef, 2 cloves (0.21 oz (6 g)) garlic, 1 tsp (5 g) salt, 1/2 tsp (1 g) white pepper, 1/2 tsp (2 g) baking powder, and 1 tsp (4 g) sugar. Pulse until very smooth.
3. Transfer mixture to a bowl and stir in 1/2 cup (70 g) tapioca starch and 1 large egg (1 3/4 oz (50 g)) until fully incorporated. For extra springiness add 1–2 tbsp (15–30 ml) ice water and mix until the batter is sticky and homogeneous.
4. Shape and cook meatballs: bring a separate pot of water to a gentle simmer (not rolling boil). Wet a spoon and your hands, scoop tablespoonfuls of the mixture and form into balls (about 20–24 meatballs). Drop meatballs into simmering water in batches; cook until they float and are firm, about 5–7 minutes. Transfer cooked meatballs to the hot strained broth.
5. Assemble bowls: blanch noodles in boiling water until tender, drain, and divide among 4 bowls. Add blanched bok choy or pak choi and 5–6 meatballs per bowl.
6. Ladle hot beef broth over the bowls, garnish with sliced scallions and fried shallots. Serve immediately with sambal and kecap manis on the side for seasoning to taste.

1. Make the broth: place beef bones and 10 cups (2.4 L) water in a large pot. Add 1 clove (3 g) crushed garlic and a pinch of salt. Bring to a boil, skim any scum, then reduce heat and simmer gently 1.5–2 hours to extract flavor. Strain and keep broth hot; season to taste with salt, white pepper, sugar, and optional fish sauce.
2. Prepare meatball mixture: in a food processor combine 1 lb (454 g) ground beef, 2 cloves (6 g) garlic, 1 tsp (5 g) salt, 1/2 tsp (1 g) white pepper, 1/2 tsp (2 g) baking powder, and 1 tsp (4 g) sugar. Pulse until very smooth.
3. Transfer mixture to a bowl and stir in 1/2 cup (70 g) tapioca starch and 1 large egg (50 g) until fully incorporated. For extra springiness add 1–2 tbsp (15–30 ml) ice water and mix until the batter is sticky and homogeneous.
4. Shape and cook meatballs: bring a separate pot of water to a gentle simmer (not rolling boil). Wet a spoon and your hands, scoop tablespoonfuls of the mixture and form into balls (about 20–24 meatballs). Drop meatballs into simmering water in batches; cook until they float and are firm, about 5–7 minutes. Transfer cooked meatballs to the hot strained broth.
5. Assemble bowls: blanch noodles in boiling water until tender, drain, and divide among 4 bowls. Add blanched bok choy or pak choi and 5–6 meatballs per bowl.
6. Ladle hot beef broth over the bowls, garnish with sliced scallions and fried shallots. Serve immediately with sambal and kecap manis on the side for seasoning to taste.