Keep mass cold
Cold meat mass binds better and provides a more elastic texture.
Indonesian Recipe
Bakso
This Bakso recipe explains a suitable variation with ground beef, tapioca starch, protein, garlic and ice water. The balls are cooked in hot water and served with broth, pasta and vegetables.
Total time
1 hr
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Bakso with beef balls and clear broth
Bakso balls should be juicy and slightly springy. To do this, the meat mass must be processed cold. Tapioca starch binds, ice water keeps the mass smooth. The balls are not boiled bubbly, but gently cooked.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Bakso
Bakso is an Indonesian meatball soup with elastic beef balls, clear broth, noodles, pak choi, spring onions and sambal.
Ingredients
4 servings
Method
-
1
Producing meat mass
Mix cold ground beef with tapioca starch, protein, iced water, garlic, salt and pepper until the mixture thickens.
-
2
Shape balls
Form small balls with wet hands. Heat water, but do not let it boil bubbly.
-
3
Bakso
Let the balls simmer in hot water for 8 to 10 minutes until they are cooked and float on top.
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4
Broth and Deposits
Heat the stock, cook the pasta and briefly fry the pak choi in the stock.
-
5
Serve
Put the pasta, bakso balls and pak choi into bowls. Pour in the stock and serve with the spring onions and sambal.
Kitchen know-how
Tips for Bakso
Don't boil bubbly
Boiling water makes balls coarse and dry. Let them cook gently.
Serve with sambal
Sambal, spring onions and celery green add freshness and pungency to the mild broth.
Variations
How to adapt this recipe
For a faster version, use good finished bacco or beef balls and heat only in broth.
Rice noodles make the soup lighter than egg noodles and go well with clear broth.
Nutrition per serving
520kcal
46.0 gCarbohydrates
34.0 gProtein
20.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bakso
Cold meat, tapioca starch, protein and thorough mixing provide the typical springy texture.
Yes, it is practical for everyday use, just warm in hot stock and do not cook for long.
Sparkling water makes the surface rough and can dry the balls.
Fit egg noodles, rice noodles or glass noodles. It is important to cook them separately.
Keep cooking