Paleo Bakso Kuah
Experience the wholesome flavors of *Paleo Bakso Kuah*, a comforting Indonesian-inspired meatball soup that’s both nourishing and paleo-friendly. This recipe features tender, flavorful beef meatballs made with almond flour and seasoned with garlic and black pepper, gently simmered in a fragrant beef broth infused with ginger, garlic, and onion. Spiralized zucchini and julienned carrots add a vegetable-forward twist, soaking up the savory broth and keeping the dish light yet satisfying. Finished with fresh cilantro and a squeeze of lime, this quick and easy one-pot meal is a gluten-free, low-carb delight that’s perfect for weeknight dinners or an immune-boosting bowl of comfort. Whether you're following a paleo diet or simply looking for a healthy twist on a classic Indonesian dish, this *Paleo Bakso Kuah* will warm your soul with every bite.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 large Egg
- 2 tablespoons Almond flour
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 6 cups Beef broth
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 inch Ginger, finely sliced
- 1 tablespoon Fish sauce
- 1 large Carrot, julienned
- 1 medium Zucchini, spiralized
- 2 tablespoons Cilantro, chopped
- 1 Lime, cut into wedges
Instructions
In a large mixing bowl, combine the ground beef, egg, almond flour, garlic powder, 1 teaspoon of salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
In a large pot, bring the beef broth to a simmer over medium-high heat. Add the chopped onion, minced garlic, sliced ginger, and the remaining 0.5 teaspoon of salt.
Let the broth simmer for about 5 minutes to develop the flavors, then gently add the meatballs into the broth one by one.
Allow the meatballs to cook for about 15 minutes, or until they float to the surface and are completely cooked through.
Add the fish sauce, julienned carrot, and spiralized zucchini to the pot. Cook for an additional 5 minutes until the vegetables are tender.
Taste the broth and adjust seasoning as necessary.
Serve the Bakso Kuah hot, garnished with chopped cilantro and lime wedges on the side for squeezing over.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 10006 mg | 435% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 16.0 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 371 mg | 29% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3125 mg | 66% | |
*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.
