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Bakso Meatball Soup

Serves 4 to 6 Soup meat, Soups

Bakso Meatball Soup

Bakso Meatball Soup brings the bustling streets of Surabaya to your kitchen, where the aroma of simmering broth mingles with the calls of street vendors. Traditionally served from mobile carts, this dish is a snapshot of daily life, shared among friends and family who gather around the table. In this home-cooked version, the essence of the street is captured with the same generous hand for salt and a love for rich, comforting flavors.

The soup's heartiness comes from tender beef meatballs floating in a savory broth, layered with the subtle sweetness of onions and carrots. Rice noodles soak up the flavors, while bok choy adds a fresh crunch. Finished with a sprinkle of fried shallots, each spoonful offers a warmth that is both familiar and satisfying, embodying the simplicity and depth of Indonesian home cooking.

Ingredients

  • 600 gbeef shank — cubed
  • 1onion
  • 2carrots
  • 1.8 Lbeef broth
  • 2 tbspoil
  • to tastefine sea salt and black pepper
  • 500 gbeef meatballs
  • 200 grice noodles
  • 1 Lbeef broth
  • 2bok choy
  • fried shallots — to garnish
  • to tastefine sea salt

Method

  1. Start by heating 2 tablespoons of oil in a large pot over medium heat. Once the oil is shimmering, add 1 finely chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. Be careful not to let the onion brown, as this can impart a bitter flavor to the soup.
  2. Add 600 g of beef shank to the pot, allowing it to sear on all sides until it develops a rich brown color. This step helps to build a deep, savory flavor base for the soup. Once browned, remove the beef shank from the pot and set it aside temporarily.
  3. Into the same pot, add 2 sliced carrots and stir them in the aromatic oil for about 2 minutes. This will allow the carrots to start softening and release their natural sweetness, enhancing the soup's flavor.
  4. Return the beef shank to the pot and pour in 1.8 L of beef broth. Bring the mixture to a gentle simmer, ensuring the broth covers the meat completely. Cover the pot partially with a lid and let it simmer for about 1.5 to 2 hours, or until the beef shank is tender and easily pulls apart with a fork.
  5. Once the beef is tender, add 500 g of beef meatballs to the pot. Continue to simmer for another 10-15 minutes, until the meatballs are fully cooked through and heated. They should be firm to the touch and have absorbed some of the broth's flavors.
  6. While the meatballs are cooking, soak 200 g of rice noodles in hot water until they are soft and pliable, about 5-7 minutes. Drain the noodles and set them aside.
  7. Add 2 chopped bok choy to the pot and cook for an additional 3-5 minutes, until the bok choy is tender yet still vibrant green. This ensures the vegetable retains a slight crunch, adding texture to the soup.
  8. Taste the soup and adjust the seasoning with fine sea salt and black pepper to your preference. Serve the soup hot, ladling it over the softened rice noodles in bowls. Garnish with fried shallots for a crispy, aromatic finish.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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