Bouncy beef meatball soup with noodles and fried shallots
Indonesian Bakso
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
6
6 bowls
Difficulty
Medium
Cost
Budget
$
Indonesian Bakso
Bouncy beef meatball soup with noodles and fried shallots
★4.6(19)
Indonesia's favorite street food — springy, bouncy beef meatballs in a clear savory broth with yellow noodles, bok choy, and crispy fried shallots. Addictively good.
25m
Prep Time
20m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Bakso is the ultimate Indonesian street snack — carts selling these bouncy meatballs in steaming broth can be found on virtually every corner. The unique springy texture comes from vigorous pounding.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Indonesian Bakso special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb ground beef
- 3 tbsp tapioca starch
- 1/4 cup ice water
- 8 cups beef broth
- 8 oz yellow egg noodles
- 2 cups bok choy, halved
Instructions
- 1
Process ground beef, tapioca starch, ice water, garlic, salt, and pepper in a food processor until a smooth, sticky paste forms.
- 2
With wet hands, form the paste into 1-inch balls. Drop into simmering water and cook until they float, about 5 minutes.
- 3
Bring beef broth to a simmer with a pinch of white pepper and celery leaves.
- 4
Cook egg noodles and divide among bowls with bok choy.
- 5
Ladle hot broth and meatballs over the noodles. Top with fried shallots, celery, and a drizzle of sweet soy sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Tapioca starchCornstarch
Less bouncy but still adds some chew to the meatballs
Yellow egg noodlesRice vermicelli
Common alternative in bakso stalls across Indonesia
Tips & Storage
Pro Tips
Process the meat mixture until very smooth and paste-like — this creates the signature bouncy texture.
Keep your hands wet when forming the meatballs to prevent sticking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Freeze uncooked meatballs for up to 3 months. Store broth separately.
Reheating
Simmer meatballs in broth until heated through, about 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (70mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates12g
Fat40g
Fiber840mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are bakso meatballs bouncy?
- Tapioca starch and vigorous kneading develop a springy protein matrix unlike regular meatballs.
- Can I use a different meat?
- Chicken or fish bakso also exist, though beef is the most popular and traditional.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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