Indonesian spiced meatball soup (Bakso)

Bakso comes from the Chinese term "bak (meat) + so" (paste) and is a meatball soup of Chinese origins. The Chinese migrated to Indonesia and brought this meatball soup with them. Over time, the soup adapted to the Indonesian palate and ingredients.

Traditionally, the meatballs are known for their bouncy and soft texture that is achieved by using tapioca starch. Here we use cornstarch, which is a suitable substitute.

This is a rich soup with tonnes of flavour. The work involves making the broth, which requires a long, slow cooking time. The combination of fresh vegetables, soft meatballs, and crunchy greens is a perfect bowl of soup and a wonderful meal.

Lara Lee presents recipes that have been passed down through generations orally, as well as newer recipes, in a very easy-to-read format. This book is excellent for those who want to learn about this cuisine and culture.

For more delicious recipes from this cookbook, click here.

Ingredients: For the broth:

1 lb boneless mutton, fat trimmed and meat cut into 1-inch cubes

16 cloves, lightly bruised

10 shallots, peeled

8 cups water or beef stock

Salt, to taste

1/2 teaspoon white pepper

1-2 Thai chillies, halved longitudinally

2 tablespoons kecap manis

1 tablespoon rice wine vinegar or 1 teaspoon lime juice

For the meatballs:

1 tablespoon oil

6 garlic cloves

4-5 shallots, thinly sliced

1 lb ground mutton

Salt, to taste

1/2 teaspoon white pepper

3 teaspoons ground coriander seeds

1 teaspoon ground cumin seeds

2 teaspoons cornflour

For the soup:

1 bok choi, sliced

3-4 scallions, thinly sliced

6 oz. Noodles of your choice, cooked as per the instructions on the package

Start by making the broth:

Add the mutton, garlic, shallots, water, salt, pepper, and chillies to a pot and bring to a simmer. The scum will float to the top; remove it gently. Simmer gently, with the lid sealed, for 2 hours. The soup should boil down by 25-30% for a richer stock.

To make the meatballs:

Heat the oil in a small frying pan. Add the garlic and shallots and fry on low heat until the onions are a light golden, about 4 minutes. Remove and add to the meat. Add the salt, pepper, coriander and cumin and mix well.

Take a teaspoon-sized ball of the meat and saute in the frying pan until cooked through. Taste for salt and spices. The meatballs should have a lovely and strong, spiced flavour.

Make small meatballs, about the size of a ping pong ball. Be careful to roll them gently without too much pressure so they turn out delicate and soft. Set aside.

When the soup has finished cooking for two hours, taste for salt and adjust as needed. Add the kecap manis and meatballs, gently dropping them one at a time. Bring the soup back to a simmer and cook with the lid shut for 30 minutes. Taste for salt, spices and flavour. There should be a complex flavour of meaty, sweet-spice.

Set the sliced scallions and bok choi aside separately.

To serve:

Heat the soup until it simmers. Heat up the noodles; the microwave is fine. Have the scallions and bok choy set aside. Add a handful of needles into a bowl and top with the soup, servingboth the pieces of meat and meatballs. Top with scallions and bok choy. Enjoy.