Here’s a simple, authentic Indonesian Bakso (meatball soup) recipe you can make at home — juicy, springy meatballs with rich, savory broth.

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🍜 Bakso Sapi (Indonesian Beef Meatball Soup)

Ingredients

For the meatballs (Bakso)

• 500 g ground beef (preferably with some fat)
• 2–3 cloves garlic
• 1 tbsp fried shallots (optional but authentic)
• 1 egg white
• 2–3 tbsp tapioca starch
• 1 tsp salt
• ½ tsp sugar
• ½ tsp white pepper
• ½ tsp baking powder (for bouncy texture)
• Ice cubes (to keep mixture cold)

For the broth

• 1.5 liters water
• 300 g beef bones (or use stock)
• 3 cloves garlic, smashed and sautéed
• 1–2 tsp salt (to taste)
• ½ tsp pepper
• ½ tsp sugar
• Optional: beef bouillon for stronger flavor

For serving

• Cooked noodles or rice noodles
• Fried shallots
• Spring onions (sliced)
• Chili sauce / sambal
• Sweet soy sauce (kecap manis)

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Instructions

1. Make the meatball paste

1. Blend garlic, fried shallots, salt, sugar, and pepper until smooth.
2. Add ground beef and pulse until it becomes a sticky, smooth paste.
3. Add egg white, tapioca starch, and baking powder.
4. Blend again briefly while keeping mixture cold — this creates the signature “springy” bakso texture.
5. Chill mixture in the fridge 20–30 minutes.

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2. Shape and cook the meatballs

1. Bring a pot of water to a gentle simmer (not boiling).
2. Wet your hands, squeeze meat mixture into a ball, and scoop with a spoon.
3. Drop each ball into the hot water.
4. When meatballs float, continue cooking 5–7 minutes until firm.
5. Remove and set aside.

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3. Make the broth

1. In a pot, bring water and beef bones to a boil, then simmer 45–60 minutes.
2. Add sautéed garlic, salt, sugar, and pepper.
3. Adjust seasoning. Strain if you want a clear broth.
4. Add the cooked bakso to the broth and keep warm.

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4. Assemble

In a bowl, add:

• Noodles
• Bakso
• Broth
• Spring onions
• Fried shallots
• Chili sauce and kecap manis (to taste)

Enjoy hot!

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⭐ Tips for Perfect Bakso

• Keeping the meat mixture very cold helps achieve the classic bouncy texture.
• For extra springiness, use a mix of beef + a bit of ice water while blending.
• Tapioca starch is the key — don’t replace it with cornstarch.