Bakso Solo - Indonesian Meatball Soup

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1/2 teaspoon nutmeg powder 1/2 teaspoon nutmeg powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 2 tablespoons tapioca flour 2 tablespoons tapioca flour
• 1 egg 1 egg
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices ginger 3 slices ginger
• 2 star anise 2 star anise
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• Rice noodles, cooked according to package instructions Rice noodles, cooked according to package instructions
• Bean sprouts, blanched Bean sprouts, blanched
• Fried shallots, for garnish Fried shallots, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sambal (Indonesian chili sauce), optional Sambal (Indonesian chili sauce), optional

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground chicken, minced garlic, chopped shallots, coriander powder, nutmeg powder, salt, white pepper, tapioca flour, and egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small meatballs, about 2-3 cm (1 inch) in diameter.
3. 3.
   In a pot, bring the chicken broth to a boil. Add the lemongrass, ginger, star anise, sugar, and soy sauce. Simmer for 10 minutes to infuse the flavors.
4. 4.
   Gently drop the meatballs into the simmering broth and cook for about 10-12 minutes, or until they are cooked through and tender.
5. 5.
   Remove the lemongrass, ginger, and star anise from the broth.
6. 6.
   To serve, place a portion of cooked rice noodles and blanched bean sprouts in a bowl. Ladle the hot broth with meatballs over the noodles. Garnish with fried shallots and fresh cilantro. Serve with sambal on the side, if desired.

Treat your ingredients with care...

• Ground beef and chicken — Ensure that the meat is fresh and of high quality to achieve the best flavor and texture.
• Coriander powder — Toast the coriander seeds before grinding them to enhance their aroma.
• Tapioca flour — If tapioca flour is not available, you can substitute it with cornstarch.

Tips & Tricks

• For a richer broth, you can add a small amount of beef or chicken bones during the simmering process.
• To save time, you can make the meatballs in advance and freeze them. Just thaw them before cooking.
• Customize the toppings according to your preference. You can add sliced green onions, chopped celery, or even crispy fried wonton strips.

Serving advice

Serve Bakso Solo hot, allowing the flavors to meld together. It is traditionally enjoyed with a spoon and chopsticks.

Presentation advice

To enhance the presentation, arrange the cooked rice noodles neatly at the bottom of the bowl. Place the meatballs on top and pour the hot broth over them. Garnish with fried shallots and fresh cilantro for a pop of color.