Low Sodium Bakso Kuah
Dive into the comforting flavors of *Low Sodium Bakso Kuah*, an Indonesian-inspired meatball soup that's both wholesome and heart-healthy. This recipe blends tender chicken and beef meatballs, subtly spiced with garlic, nutmeg, and black pepper, simmered to perfection in a rich, low-sodium chicken broth. Sliced daikon radish and carrots add a touch of natural sweetness and texture, while a garnish of fresh celery leaves and scallions elevates every bowl with vibrant color and freshness. Perfect for those seeking a flavorful yet reduced-sodium meal, this soup is easy to prepare and can be customized with steamed rice or noodles for a hearty, satisfying dish. Ready in just over an hour, it’s the ultimate comfort food with a nutritional twist. Keywords: low sodium recipes, bakso kuah, Indonesian meatball soup, healthy comfort food, heart-healthy soup.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 250 grams Ground beef
- 1 Egg white
- 50 grams Tapioca starch
- 3 cloves Garlic, minced
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg, ground
- 50 milliliters Ice water
- 1.5 liters Low-sodium chicken broth
- 100 grams Daikon radish, sliced
- 100 grams Carrot, sliced
- 2 stalks Scallions, chopped
- 10 grams Celery leaves
- 500 milliliters Water
Instructions
In a large mixing bowl, combine ground chicken, ground beef, egg white, tapioca starch, minced garlic, black pepper, nutmeg, and ice water. Mix thoroughly until the mixture is well blended and sticky.
Shape the mixture into small meatballs, about 2-3 cm in diameter, using your hands or a spoon.
In a large pot, bring the low-sodium chicken broth to a gentle simmer over medium heat.
Carefully add the meatballs to the broth and let them cook until they float to the surface, indicating that they are cooked through, about 8-10 minutes.
Once all the meatballs are cooked, add the sliced daikon radish and carrot to the broth. Cook until the vegetables are tender, approximately 10-15 minutes.
In a separate small pan, heat water and blanch the celery leaves and scallions for a minute. Drain and set aside.
Before serving, adjust the seasoning to taste with additional black pepper if necessary.
Garnish each serving bowl with the blanched scallions and celery leaves. Serve the bakso meatballs and broth hot, optionally alongside steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 17.3 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4190 mg | 89% | |
*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.
