Bakso Beef Meatball Soup
Springy Indonesian beef meatballs served in a clear, savory beef broth with rice noodles, bok choy, and crispy fried shallots. A beloved street-food staple that is surprisingly achievable at home.
Ingredients
- 1 lb lean ground beef
- 1/4 cup tapioca starch (or cornstarch)
- 4 cloves garlic cloves (for meatballs), minced
- 1 tsp salt (for meatballs)
- 1/2 tsp white pepper
- 8 cups low-sodium beef broth
- 4 cloves garlic cloves (for broth), smashed
- 6 slices fresh ginger, sliced
- 2 tbsp fish sauce
- 1 tsp salt (for broth)
- 4 oz thin rice noodles (bihun), soaked per package
- 4 baby bok choy, halved
- 1/4 cup fried shallots (store-bought)
- 4 green onions, sliced
- 2 tbsp sambal oelek (for serving)
Instructions
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1
Make the meatballs: combine 1 lb lean ground beef, 1/4 cup tapioca starch (or cornstarch), 4 cloves minced garlic cloves (for meatballs), 1 tsp salt (for meatballs), and 1/2 tsp white pepper in a food processor. Process for 1-2 minutes until very smooth and slightly sticky.
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2
Bring a large pot of water to a gentle simmer. Wet your hands and roll the beef mixture into 1-inch balls. Drop into simmering water and cook for 5-6 minutes until they float and reach an internal temperature of 160°F (71°C). Remove with a slotted spoon.
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3
Make the broth: combine 8 cups low-sodium beef broth, 4 cloves smashed garlic cloves (for broth), and 6 slices sliced fresh ginger in a pot. Simmer for 10 minutes. Strain, then season with 2 tbsp fish sauce and 1 tsp salt (for broth).
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4
Add the cooked meatballs and 4 halved baby bok choy to the hot broth. Simmer for 2 minutes until bok choy is just tender.
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5
Divide 4 oz thin rice noodles (bihun) among bowls. Ladle broth, meatballs, and bok choy over noodles. Top with 1/4 cup fried shallots (store-bought) and 4 sliced green onions. Serve with 2 tbsp sambal oelek (for serving) on the side.