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Bakso's tender meatballs, made from beef mixed with tapioca flour for a silky texture, float in a clear, deeply flavorful broth that simmers for hours. This ubiquitous Indonesian street food has sustained countless communities through generations of vendors and home cooks. The broth itself is the star—aromatic with garlic, fresh herbs, and just-right seasoning. Each bowl arrives with noodles, fresh bean sprouts, green onions, and crispy fried shallots, creating layers of flavor and texture. Whether eaten in a hurried breakfast from a street stall or savored as comfort food at home, Bakso represents Indonesian hospitality and resourcefulness in a single bowl.
In a large bowl, combine the ground beef, beef fat, tapioca flour, minced garlic, salt, white pepper, and baking powder.
Gradually add ice water, mixing until you get a smooth and sticky dough. It should be thick enough to hold together but not too dry.
Shape the mixture into small balls, about 1 inch (2.5 cm) in diameter.
Bring a large pot of water to a boil. Add the meatballs in batches and cook until they float to the surface, about 5-7 minutes. Remove them with a slotted spoon and set aside.
In a separate pot, heat a little oil and sauté the minced garlic until fragrant.
Add the beef or chicken broth, soy sauce, salt, and white pepper. Bring to a simmer.
Add the cooked meatballs to the broth and simmer for about 10 minutes.
Stir in the bean sprouts and green onions, cooking for an additional 2 minutes.
Place a portion of cooked noodles in each serving bowl.
Ladle the meatball soup over the noodles.
Garnish with fried shallots (if using), chopped cilantro, and sliced chilies or sambal.
Bakso is an Indonesian meatball soup featuring tender beef meatballs made from ground beef mixed with tapioca flour for softness. The meatballs float in a savory broth, typically served with noodles or rice and garnished with fresh herbs and crispy shallots.
Bakso is found throughout Indonesia as an iconic street food, with regional variations by city and vendor. The soup has roots in Indonesian-Chinese culinary traditions, evolving into a distinctly Indonesian comfort food enjoyed across all social classes.
Meatballs contain ground beef, beef fat, tapioca flour, garlic, salt, white pepper, and baking powder for lightness. The broth requires beef or chicken stock, soy sauce, salt, and white pepper. Fresh bean sprouts, green onions, and crispy fried shallots finish the dish.
Mix meatball ingredients gently—don't overwork the meat. Use ice water to keep the mixture cold and firm. Shape into uniform, golf-ball-sized spheres for even cooking. Simmer gently so meatballs don't burst. Make broth a day ahead for deeper flavor. Garnish with fresh herbs right before serving.
Bakso is traditionally served as a complete soup with egg noodles or rice noodles, fresh bean sprouts, sliced green onions, and fried shallots. Add sambal or sliced fresh chilies for heat, and serve with sweet soy sauce on the side for individual adjusting.