Dish

Bakso solo

Meatball soup

Bakso solo are Indonesian meatballs made with a mixture of ground beef or chicken, tapioca starch, and spices such as garlic and ginger. The mixture is formed into balls and then boiled or steamed until cooked through. Bakso solo are typically served in a hot broth with noodles and vegetables such as bok choy and bean sprouts. This dish is a staple in Indonesian cuisine and is often sold by street vendors.

Asian cuisine› Indonesian cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Bakso solo originated in the city of Solo in Indonesia and have been a popular street food in the country for decades. They are often associated with Indonesian comfort food and are a favorite among locals and tourists alike.

Dietary considerations

Bakso solo can be made gluten-free by using a gluten-free starch such as cornstarch or potato starch. They can also be made dairy-free by omitting the milk.

Variations

Variations of bakso solo can include adding grated onion or lemongrass to the meat mixture, or using different spices such as turmeric or chili powder. Some recipes also call for adding shrimp or fish to the meat mixture for added flavor.