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Meat, South and Southeast Asian

Bakso, Indonesian beef meatball soup

Bakso is an Indonesian soup of beef meatballs with rice noodles and tofu, serving 4 people in 50 minutes, easy to make, for about €2.80 per person. The key to success is the meatball texture, firm yet bouncy, thanks to ice water worked into the meat.

Tonight, we're having bakso, the beef meatball soup eaten all over Indonesia, with rice noodles, tofu and crispy fried shallots.

Bakso, Indonesian beef meatball soup
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Bakso is the bowl you find everywhere in Indonesia, from street vendors to home kitchens. Dense, bouncy beef meatballs float in a garlic scented broth, with rice noodles soaking up the flavor, tofu adding softness and pak choi bringing freshness. The fried shallots on top give that crunch that makes the whole bowl work.

It's a weeknight dinner that breaks the routine without needing any fancy technique, and kids generally love fishing out the meatballs and noodles with a spoon. Make the meatballs a day ahead if you want to save time on a busy evening, or take your time on a Sunday for a comforting family bowl.

The ingredients

4 people

Butcher

  • Ground beef 500 g

Pantry

  • Rice noodles 150 g
  • Firm tofu 200 g
  • Fried shallots 4 tbsp
  • Cornstarchoften in the pantry 3 tbsp
  • Beef brothoften in the pantry 1 l
  • Soy sauceoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Pak choi 2
  • Garlic 4 cloves
  • Scallions 3

Allergens Soy, Gluten

The step by step recipe

  1. Blend the beef with half the garlic, the cornstarch, salt, pepper and two tablespoons of ice water until you get a smooth paste.

    Pulse in short bursts so the meat doesn't heat up.

  2. Shape walnut sized meatballs with wet hands.

    Wet your hands first, the paste is a bit sticky.

  3. Bring the broth to a simmer with the remaining garlic and the soy sauce, then drop in the meatballs until they float to the top. 12 min

    They float once cooked through, give them two more minutes just to be sure.

  4. Add the diced tofu and the pak choi cut into wedges, and cook for a few minutes. Soak the rice noodles in hot water. 5 min

    Don't overcook the pak choi, it should stay crisp.

  5. Divide the noodles, meatballs, tofu and vegetables among the bowls, pour over the broth and top with fried shallots and scallions.

    Add a few drops of chili sauce to your bowl for extra kick.

Our tips to get it right

  • Don't pulse the meat too long at once, it would heat up and the meatballs would turn out tough once cooked.
  • Keep the broth at a gentle simmer when you drop in the meatballs, a hard boil would make them fall apart.
  • Cut the tofu into even cubes so it cooks at the same pace as the pak choi, without breaking apart in the broth.

The variations

  • Swap the ground beef for ground chicken for a milder version, the meatballs will be a bit less firm.
  • For a vegetarian version, replace the meat with crumbled tofu mixed with chopped mushrooms and use vegetable broth instead.
  • For picky kids, just serve the meatballs and noodles in the broth, skip the pak choi, and add the tofu on the side.

What to serve it with

  • Lightly sweetened iced tea
  • Shrimp crackers as a starter
  • A vinegared cucumber salad

Storage

The broth and meatballs keep for 2 to 3 days in the fridge in a sealed container, stored separately from the noodles which turn soft. Raw or cooked meatballs freeze well for up to 2 months. Reheat the broth over low heat and prepare fresh noodles right before serving.

Questions about this dish

Can you make bakso meatballs ahead of time?

Yes, you can shape the meatballs the day before and keep them raw in a sealed container in the fridge. Drop them into the simmering broth right before serving so they keep their texture.

Why are my bakso meatballs tough?

The meat likely overheated during mixing, or the broth was boiling too hard. Pulse the meat with ice water and only keep the broth at a gentle simmer while cooking.

Can you replace rice noodles with regular noodles?

Yes, thin wheat noodles work too, but they give a firmer texture than rice noodles. Cook them separately so you can control their doneness.

Is bakso good for kids?

Yes, it's generally a hit with kids thanks to the easy to eat meatballs and noodles. You can leave out the pak choi for younger eaters and only add chili sauce to the adults' bowls.

How long does it take to make a bakso, the Indonesian beef meatball soup with rice noodles and tofu?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bakso, the Indonesian beef meatball soup with rice noodles and tofu?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bakso, the Indonesian beef meatball soup with rice noodles and tofu cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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