Bakso Kuah
Experience the comforting flavors of Indonesia with Bakso Kuah, a beloved street food dish combining tender beef meatballs with a savory and aromatic broth. This recipe features succulent homemade meatballs crafted from ground beef and tapioca flour, simmered in a richly flavored beef bone broth infused with ginger, celery, and sautéed shallots. Perfectly paired with optional wheat noodles, it creates a hearty and satisfying meal. Each bowl is finished with vibrant garnishes like fried shallots, scallions, and a refreshing squeeze of lime, offering an irresistible balance of textures and flavors. Easy to customize and ideal for cozy family dinners, Bakso Kuah is a cultural classic that unites bold taste with nourishing comfort. Keywords: Bakso Kuah recipe, Indonesian meatball soup, beef broth, homemade meatballs, comfort food.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 g ground beef
- 50 g tapioca flour
- 100 ml ice water
- 3 garlic cloves, finely minced
- 1 tsp white pepper
- 2 tsp salt
- 500 g beef bones (for broth)
- 2 L water
- 3 shallots, thinly sliced
- 20 g ginger, smashed
- 2 celery stalks, chopped
- 2 scallions, chopped
- 2 tbsp cooking oil
- 200 g wheat noodles (optional)
- 2 tbsp fried shallots (for garnish)
- 2 tbsp soy sauce
- 2 lime wedges
Instructions
In a large pot, bring 2 liters of water to a boil. Add beef bones, ginger, celery, and salt to make the broth.
Lower the heat and let it simmer for about 90 minutes, occasionally skimming off excess fat and impurities that rise to the surface.
While the broth is simmering, prepare the meatballs. In a bowl, mix ground beef, tapioca flour, ice water, minced garlic, white pepper, and salt until well combined.
Form small balls using your hands, about the size of a ping pong ball.
In a separate pot, bring water to a gentle boil. Add the meatballs and cook until they float, indicating they are cooked through. Remove with a slotted spoon and set aside.
In a small pan, heat 2 tablespoons of cooking oil over medium heat. Sauté shallots until golden brown and fragrant. Set aside.
Once the broth is ready, strain it to remove the bones and vegetables, returning the clear broth to the pot.
Add the cooked meatballs to the broth and let them heat through for about 5 minutes.
If using, cook the wheat noodles according to the package instructions, then drain them.
Divide the noodles among serving bowls, ladle the hot broth and meatballs over the noodles.
Garnish with fried shallots, chopped scallions, and a squeeze of lime juice. Serve with soy sauce and additional lime wedges on the side.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
