Bakso Solo

Bakso Solo (Indonesian Beef Meatball Soup)

A comforting Indonesian beef meatball soup with a clear, savory broth, served with noodles and garnishes. This recipe recreates the classic Solo style with bouncy, flavorful meatballs.

Prep

30 min

Cook

60 min

Total

90 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) beef chuck or sirloin, cut into chunks, with some fat, for meatballs
• •100 g (3½ oz) tapioca flour, for binding; use sago or cornstarch if needed
• •4 cloves garlic, minced
• •2 shallots, minced
• •1 tsp salt, plus more for broth
• •1 tsp sugar
• •1/2 tsp white pepper
• •1/2 tsp baking soda, optional, for bouncier texture
• •100 ml (3½ fl oz) ice water, for mixing
• •1 kg (2 lb 3 oz) beef bones (oxtail or knuckle), for broth
• •1 onion, quartered, for broth
• •4 cloves garlic, smashed, for broth
• •2 stalks celery, sliced, for broth
• •1 tsp ground nutmeg
• •1 tsp salt, adjust to taste
• •200 g (7 oz) dried egg noodles or vermicelli, cooked according to package
• •150 g (5¼ oz) fried tofu puffs, optional, halved
• •2 tbsp fried shallots, for garnish
• •1 bunch celery leaves, for garnish
• •1 lime, cut into wedges, for serving
• •2 tbsp sambal oelek or chili sauce, for serving, optional

Steps

1. 1 Make the broth: In a large pot, add beef bones and cover with 2.5 liters (about 2.6 quarts) of water. Bring to a boil over high heat, then skim off any foam. Add onion, smashed garlic, celery, nutmeg, and salt. Reduce heat to low and simmer uncovered for 45 minutes, until the broth is flavorful. Strain and keep hot.
2. 2 While broth simmers, prepare the meatballs: In a food processor, grind the beef chunks until smooth. Add the minced garlic, shallots, salt, sugar, white pepper, and baking soda (if using). Pulse to combine.
3. 3 Add the tapioca flour to the beef mixture and pulse briefly. With the processor running, slowly add the ice water until the mixture becomes a sticky, firm paste. It should hold together when shaped.
4. 4 To test the seasoning, poach a small piece of the mixture in the hot broth for 2–3 minutes, then taste. Adjust salt or pepper if needed.
5. 5 Shape the meatballs: With wet hands, roll the mixture into 2.5 cm (1-inch) balls. They should be compact and smooth.
6. 6 Bring the strained broth back to a simmer. Carefully drop the meatballs into the broth in batches. Poach for 5–7 minutes, until they float and are cooked through. The internal temperature of a meatball should reach at least 71°C (160°F). Remove with a slotted spoon and set aside.
7. 7 Cook the noodles according to package instructions. Drain and divide among 4 serving bowls.
8. 8 Add fried tofu puffs (if using) to each bowl. Top with 5–6 meatballs per serving, then ladle hot broth over everything.
9. 9 Garnish with fried shallots and celery leaves. Serve immediately with lime wedges and sambal on the side, for diners to add as desired.