Kuah Bakso Sapi - Beef Balls Soup

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4


  • Bakso (meat balls)
  • 250 gram beef
  • 80 gram ice cubes
  • 2 cloves garlic
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 100 gram tapioca starch
  • Broth
  • 8 cups beef stock (*)
  • 4 stalks Chinese celery, knotted
  • 4 stalks scallion, knotted
  • 4 cloves garlic, mashed
  • 1 tablespoon salt
  • 1/2 teaspoon ground white pepper
  • Accompaniments
  • 4 servings of rice noodles (Indonesian: bihun), cooked according to the packet's instruction
  • 4 bunches baby bok choy, washed and drained, halve each bunch, parboiled
  • thinly sliced scallions (Indonesian: daun bawang)
  • thinly sliced Chinese celeries (Indonesian: daun seledri)
  • deep fried shallots (Indonesian: bawang goreng)
  • chili sauce (Indonesian: sambal)


  • Bakso (meat balls)
    1. Grind together all meat balls ingredients in a food processor until smooth. Take about 1 tablespoon of the mixture and shape into a ball. Repeat until all beef mixture are used up.
    2. Boil a pot of water and cook the beef balls. They will sink to the bottom, and once cooked, will float to the top. Remove cooked beef balls from the pot and set aside.
  • Broth
    1. Place all broth ingredients in a soup pot and bring to a boil.
    2. Add beef balls into the broth, turn off heat when it boils again.
  • To serve
    1. Divide cooked rice noodles and blanched baby bok choy into 4 serving bowls. Top with beef balls and hot broth. Serve with sliced scallions, Chinese celeries, and deep fried shallots. Serve white hot with a side of chili sauce.


  • (*) Chicken stock or even water is okay too.

Another great recipe by https://dailycookingquest.com.