Indonesian Meatball Bakso Soup
Contains statutory allergens: Eggs, Gluten
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Ingredients (13)
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Instructions (6)
Mince the garlic and shallots. Heat oil in a skillet over medium heat and sauté them until lightly browned and fragrant, then allow to cool.
In a food processor, blend the ground beef, sautéed garlic and shallots, egg, cornstarch, 1 teaspoon salt, and white pepper into a smooth, slightly bouncy paste.
Bring water to a gentle simmer in a large pot, crumble in the beef stock cubes, and add 0.5 teaspoon salt.
Shape the meat paste into round balls using a spoon or your hands, and drop them gently into the simmering broth. Simmer for 10 minutes until all meatballs float to the surface.
Cook the egg noodles in boiling water according to package instructions, drain, and divide among four serving bowls along with shredded cabbage.
Ladle the hot beef broth and meatballs over the noodles and shredded cabbage. Garnish with thinly sliced spring onions and serve hot.
