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Bakso with vegetables, served with spicy meatballs and fresh vegetables
Steaming bowl of Indonesian bakso soup filled with meatballs and fresh vegetables

Indonesian bakso soup with vegetables

Author: Flavelo
Recipes Main Courses Soups
Bakso is more than just a meatball; it is a textural experience. Originating from the carts of Indonesian street vendors (kaki lima), the secret lies in its 'bounciness'. The meat is processed into a paste with ice-cold ingredients so that the proteins (myosin) form a dense network, making the ball springy and elastic rather than crumbly when bitten. This version is packed with vegetables, making it a wholesome, warming one-pot meal.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Food processor (with blade attachment) for the meat paste
  • Large saucepan
  • Spoon for shaping

Allergen Information

⚠️ Gluten (if using wheat flour)
⚠️ Egg
⚠️ Celery (if included in the vegetables)

Instructions

1 ✓

Base for the meatballs (Bakso): Place the beef mince in a food processor with the egg whites, starch, 1 teaspoon of salt, half a teaspoon of pepper, and the crushed garlic. Add 2-3 ice cubes (or ice-cold water) and blend into a completely smooth, pink paste.

Tip: The ice cools the mixture during chopping, which prevents the fats from rendering and helps form the elastic protein structure (emulsion).
2 ✓

Boil water in a saucepan, then lower the heat to a bare simmer. With wet hands, form balls from the meat paste (squeeze between your thumb and forefinger) and drop them into the hot water. When they float to the surface, remove them into a bowl of cold water.

Tip: The cold water bath 'shocks' the meatballs, stopping the cooking process and making their texture even firmer.
3 ✓

Making the soup: Cut the vegetables (carrot, parsnip/turnip, courgette) into uniform thin strips or rounds. Finely chop the onion.

Tip: Uniform size ensures that all vegetables cook at the same time.
4 ✓

Heat the oil in a large saucepan and sauté the onion until golden brown. Pour in the stock (or water) and bring to the boil.

Tip: Caramelising the onion provides the base flavour and lovely colour of the soup.
5 ✓

Add the harder vegetables (carrot) to the soup, cook for 5 minutes, then add the courgette and the pre-cooked meatballs. Cook for another 5-10 minutes until everything is tender.

Tip: Do not overcook the vegetables; keep them slightly crisp (al dente) for freshness.
6 ✓

Season with the remaining salt and pepper. Serve sprinkled generously with fresh parsley and sliced spring onions.

Tip: If you like it spicy, a little chilli paste (Sambal Oelek) can be added now.

Recipe FAQ

Why isn't the meatball elastic?
The meat likely wasn't cold enough during processing, or you didn't blend it long enough. The fat must not melt from the heat of friction!
Can I use other meats?
Yes, chicken or fish work too, but beef is the classic choice.

Ingredients

  • 500 g Beef mince (leaner)
  • 2 pc Egg whites (yolks are not needed for the meatballs)
  • 1 head Onion
  • 3 cloves Garlic
  • 2 stalks Spring onions
  • 50 g Tapioca starch (or plain flour)
  • 300 g Mixed vegetables (carrot, courgette, parsnip/turnip)
  • 1.5 l Beef stock (or water)
  • 2 tsp Salt
  • 1 tsp Ground white pepper
  • 2 tbsp Vegetable oil
  • 1 bunch Fresh parsley (or coriander)