Indonesian beef meatball soup with noodles and broth — warming, hearty comfort.
Bakso is Indonesia's iconic meatball soup — tender beef meatballs are simmered in a clear, aromatic broth flavored with garlic, ginger, and spices, then served with egg noodles, bok choy, and hard-boiled eggs. It's sold by street vendors from carts and eaten for breakfast, lunch, or dinner. A good bakso is all about perfectly seasoned, tender meatballs and a clean, flavorful broth.
Serves 6
Mix ground beef, tapioca starch, garlic, ginger, salt, and pepper. Form into 2cm balls.
Bring broth to boil with green onion, garlic, ginger, and soy sauce.
Add meatballs to boiling broth. Simmer 20 minutes until they float and are cooked through.
Divide noodles into bowls. Add meatballs, broth, bok choy, egg halves. Serve hot.
Tapioca starch keeps meatballs light and tender.
Don't overcrowd the pan when cooking meatballs.
Use fish for a lighter version.
Add mushrooms or other vegetables.
Refrigerate up to 3 days. Make meatballs ahead and freeze.
Bakso is sold on nearly every street corner in Indonesia, from small cart vendors to dedicated bakso restaurants, and is eaten by people of all ages.
Not enough starch. Make sure to use tapioca or cornstarch, and don't skip it.
Per serving (450g) · 6 servings total
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