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Bakso served in a bowl
Spicy Indonesian Bakso meatball soup

Indonesian Meatball Soup (Bakso)

Author: Flavelo
Recipes Soups
Bakso isn't just a regular meatball; the texture is key! In Indonesia, they aim for a 'bouncy' texture that almost snaps when bitten. This special emulsion is achieved by processing the meat with ice, which prevents the fat from melting during processing and encourages the proteins to gel. Tapioca flour provides that final, gummy-bear-like (in a good way!) elasticity.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Powerful food processor or blender
  • Large pot
  • Ice water bath

Allergen Information

⚠️ Egg

Instructions

1 ✓

Place the semi-frozen meat, salt, baking powder, egg white, and ice into the food processor. Blitz until you get a completely smooth, shiny pink paste.

Tip: The salt dissolves the myosin (muscle protein), which acts as the glue. The ice keeps the motor and meat cool, preventing the proteins from denaturing early.
2 ✓

Add the tapioca flour and fried garlic, then mix thoroughly (don't over-process at this stage).

Tip: Fried garlic adds a deep, umami flavor.
3 ✓

Heat water in a pot, but do not let it boil! Keep the heat on low. With wet hands, squeeze meatballs between your thumb and index finger, scooping them into the warm water with a spoon.

Tip: If the water boils, the meatballs will fall apart. Gentle poaching is the goal.
4 ✓

When the meatballs float to the surface, cook for another 2-3 minutes, then transfer them to a bowl of ice water.

Tip: The ice shock sets the structure, creating that signature snap.
5 ✓

Meanwhile, bring the broth to a boil, season with salt and pepper. Cook the noodles separately.

Tip: Don't cook noodles in the broth, or the starch will make it cloudy.
6 ✓

To serve: place noodles in a bowl, top with meatballs, pour over hot broth, and garnish with green onions and fried shallots.

Tip: Season with chili paste (sambal) and sweet soy sauce (kecap manis).

Recipe FAQ

Why isn't it bouncy?
The mixture probably got too warm during processing. The meat and tools must be ice cold!
Can I use flour instead of tapioca?
Not really. Wheat flour makes it doughy; starch (tapioca/corn) makes it elastic.

Ingredients

  • 1 lb Beef (lean, ground or cubed, semi-frozen)
  • 0.5 cup Tapioca Starch (or Tapioca Flour)
  • 4 cloves Garlic (fried or roasted)
  • 2 oz Ice Cubes (crushed)
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 whole Egg White
  • 2 quarts Beef Broth
  • 7 oz Rice Noodles
  • 2 stalks Green Onions (Scallions)
  • 1 tbsp Fried Shallots (store-bought or homemade)