Indonesian Beef Meatball Soup
Ingredients
Meatballs
- 400 grams ground beef
- 100 grams chicken meat
- 100 ml shaved ice
- 2 egg whites
- 1/2 teaspoon baking powder
- 2 tablespoons fried garlic
- 3 tablespoons fried shallots
- 4 cloves garlic, minced
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 9 tablespoons sago flour
Soup broth
- 1/2 kilogram beef brisket or ribs
- 5 cloves garlic, finely chopped
- 1/2 teaspoon grated nutmeg
- 2 stalks green onions, finely chopped
- Pepper, to taste
- Salt, to taste
- Sugar, to taste
Preparation
Meatball
Put the chicken meat in a food processor with minced garlic and process until it forms a paste.
Add the ground beef with shaved ice and egg whites, and process together until it forms a paste.
Then add fried shallots, fried garlic, sago flour, salt, pepper, and sugar, and process until well combined.
Refrigerate the mixture for about 1-2 hours.
Bring a pot of water to a boil on high heat, then reduce to low heat. Shape the meatball dough into balls and boil until they float.
Soup broth
Sauté garlic until cooked.
Boil the beef brisket or ribs, then add the sautéed garlic, grated nutmeg, and salt, and continue boiling until the broth is ready and the meat is tender.
Add green onions and cook until tender.
Notes
Rainy days are perfect for enjoying homemade bakso. Grind and shape it yourself for the best experience. It is chewy with a delightful meat texture.
