Recipe of Thomas Keller Indonesian Meat Ball Soup (Bakso)

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, indonesian meat ball soup (bakso). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Indonesian Meat Ball Soup (Bakso) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Indonesian Meat Ball Soup (Bakso) is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook indonesian meat ball soup (bakso) using 18 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Indonesian Meat Ball Soup (Bakso):

1. Take For the Meatball:
2. Make ready beef minced meat
3. Get tapioca starch or potato starch
4. Make ready egg white
5. Make ready garlic, minced
6. Take ice water
7. Make ready Salt and ground pepper
8. Take For the Soup:
9. Take beef or chicken stock
10. Prepare salt
11. Take ground white pepper
12. Get To serve with:
13. Get rice vermicelli / egg noodles
14. Make ready Bokchoy, washed and parboiled
15. Take fried tofu cut into half
16. Prepare Thinly slices of celery
17. Make ready Fried shallot
18. Prepare Chili sauce or sambal

Steps to make Indonesian Meat Ball Soup (Bakso):

1. Bakso / Meatball: - To make the meatballs, transfer minced meat, egg white, garlic into food processor. Blend until well ground then add tapioca starch, salt and pepper. Using 2 spoons or you can use ice cream scoop to form the mixture into small balls and put inside boiled water. Cook until the meatball firm and set aside.
2. Soup - Place all the soup ingredients in a pot and bring to boil. Add the meatball into the soup.
3. Serve - Divide the rice vermicelli/ egg noodle, tofu and bok choy into 4 serving bowl. Put the soup and the meatball. Serve with celery, fried shallot and sambal.

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