Bakso (Indonesian Meatball Soup)

Indonesia • Regional Dish • Soup

Bakso (Indonesian Meatball Soup)

Bakso is one of Indonesia's most beloved street-food soups, built around springy beef meatballs with a clean, savory broth and noodles. It is comforting, deeply practical and exactly the kind of bowl that disappears faster than expected.

Servings4
Prep Time25 min
Cook Time35 min
DifficultyModerate
Print Recipe

Instructions

  1. Place the beef, tapioca starch, egg white, garlic, fried shallots, salt, white pepper and baking powder in a food processor. Pulse while slowly adding the ice-cold water until the mixture is sticky, smooth and paste-like. If you do not have a processor, mix it vigorously by hand until the texture tightens and turns tacky.
  2. Bring a large pot of water to a gentle simmer, not a rolling boil. Wet your hands, then shape the meat mixture into walnut-size balls using your palms, or squeeze it through your thumb and forefinger, then scoop it off with a spoon. Drop them straight into the water.
  3. Simmer the meatballs for 10 to 12 minutes until they float and feel firm. Lift them out with a slotted spoon and set aside.
  4. Make the broth. Heat the oil in a saucepan over medium heat. Cook the garlic, ginger, celery and spring onion for 2 minutes until fragrant but not browned. Add the lemongrass, beef stock, sugar, salt and white pepper. Bring to a simmer and cook for 10 minutes.
  5. Soak or cook the rice vermicelli according to the packet directions. Blanch the bok choy or greens in hot water for 30 to 60 seconds, until just tender.
  6. Divide the noodles and greens between bowls. Add the meatballs, then ladle the hot broth over them.
  7. Top with fried shallots and sliced green onion. Serve with kecap manis and sambal on the side so everyone can season their own bowl.

Cultural Context

Bakso is one of Indonesia's most popular everyday street foods, sold from carts, stalls and small shops across the country. The term can refer to the meatballs themselves or to the full bowl of soup, which often includes broth, noodles, greens, tofu and condiments such as kecap manis and sambal. Classic bakso is made with beef and tapioca, which gives the meatballs their distinctive firm, springy texture. The dish is also widely associated with Chinese Indonesian culinary influence, then localized within the Indonesian food landscape.

Fun Fact

In many bakso stalls, the condiments are half the fun. Diners often customize the bowl at the table with sweet soy sauce, sambal, vinegar, fried shallots and more, which is a polite way of saying everyone gets to play soup architect.

Cook’s Tip

Tapioca starch helps give bakso its signature springy bite. Cornstarch works in a pinch, but the texture will be less bouncy.
Ice-cold water matters. It helps keep the mixture smooth and prevents the fat from softening too early.
For a more traditional bowl, add yellow noodles along with the vermicelli.
Don’t boil the meatballs aggressively or they can turn rough on the outside. Gentle simmer. Less drama, better texture.
You can make the meatballs a day ahead and chill them in their cooking liquid.

Trivia

Bakso gets its signature bounce from a fine meat paste and starch, which makes it quite different from looser Western-style meatballs. That springy texture is one of the dish's defining traits.

More Indonesia Recipes

Keep cooking Indonesia

View all Indonesia recipes →