Indonesian Bakso
A flavorful Indonesian street food soup featuring meatballs, rice noodles, and aromatic spices, served with customizable toppings.
Equipment
Ingredients
FOR MEATBALLS:
- 8 oz ground beef
- 16 oz ground veal
- 1 cup corn meal
- 1 teaspoon baking powder
FOR SOUP:
- 4 cups beef broth
- ½ package rice noodles
- 1 tablespoons fish sauce
- 2 tablesooons garlic minced
- 2 tablespoons ghee
- ½ cup red onion or shallot chopped
- 2 tablespoons ginger minced
- ¼ cup celery chopped
- 4 egg whites
- 1 tablespoon cardamom pods
- salt & pepper to taste
TOPPINGS (OPTIONAL):
- fried onions
- green onions chopped
- poached or scrambled eggs
- sambal oelek
- cilantro
Instructions
- Combine the ingredients for the meatballs (ground beef, ground veal, cornmeal, and baking powder) in a mixing bowl until completely incorporated. Roll the mixture into one-inch wide balls.
- In a large pot over medium-high heat, melt the ghee and sauté the chopped onion, minced ginger, celery, and cardamom pods until the cardamom pods start to pop. Discard any pod shells. Add the meatballs to the broth and boil until the meatballs are cooked through - about 15-20 minutes. Remove the meatballs and set aside.
- Add the beef broth and fish sauce to the pot. Bring the mixture to a rapid boil, then add the rice noodles. Cook for 2 minutes.
- Slowly pour in the egg whites in a steady stream while stirring the pot. Continue cooking until the noodles are al dente, which takes another 2-3 minutes. Stir in the meatballs.
- Serve the soup garnished with a poached egg, sambal oelek, chopped green onions, and cilantro. Enjoy!
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