Bakso
Lunch • Indonesia
About Bakso
Indonesian beef meatball soup with noodles, tofu, and fried shallots
How to Make Bakso (Traditional & Healthy Version)
Bakso is one of Indonesia’s most beloved street foods, renowned for its hearty beef meatballs served in a flavorful broth. Originating from Java, Bakso has become a staple lunch dish across the archipelago, enjoyed by families and food lovers alike. Its rich aroma, comforting taste, and satisfying texture make it a favorite in warungs (food stalls) and home kitchens. The meal typically features tender meatballs, vermicelli noodles, leafy greens, and a savory broth, garnished with fried shallots and spring onions for extra zest. Bakso is deeply woven into Indonesian culture, representing community gatherings and family meals. It is commonly enjoyed during midday breaks and special occasions, offering a wholesome and filling option. The dish’s versatility allows it to be adapted for health-conscious eaters, making it suitable for those watching their calorie intake or seeking high-protein meals. With its balance of protein, vegetables, and broth, Bakso delivers both nutrition and authentic Indonesian flavor, making it a great choice for anyone wanting to explore Indonesia’s culinary heritage.
Ingredients(for 1 bowl with 4-5 meatballs, noodles, and vegetables)
- 250g Lean beef (Daging sapi tanpa lemak)
- 1 Egg white (Putih telur)
- 2 tbsp Tapioca flour (Tepung tapioka)
- 3 cloves Garlic (Bawang putih, finely minced)
- 1 tsp Salt (Garam)
- 1/2 tsp Ground white pepper (Lada putih)
- 750ml Chicken broth (Kaldu ayam)
- 50g Rice vermicelli (Bihun, soaked)
- 1 cup Bok choy (Sawi hijau, chopped)
- 2 stalks Spring onion (Daun bawang, sliced)
- 2 tbsp Fried shallots (Bawang goreng) - optional
Instructions
- 1
Blend the lean beef, egg white, tapioca flour, garlic, salt, and pepper in a food processor until smooth.
5 minutes
Ensure the mixture is cold to help meatballs hold their shape.
- 2
Form the blended mixture into small balls (about 1 tablespoon each) using wet hands.
5 minutes
Wet your hands to prevent sticking.
- 3
Bring the chicken broth to a gentle boil in a large pot.
3 minutes
Use homemade broth for deeper flavor.
- 4
Drop the meatballs gently into the boiling broth. Cook until they float and are firm, about 5-6 minutes.
6 minutes
Do not overcrowd the pot for even cooking.
Why This Dish is Healthy
This healthier Bakso recipe uses lean beef and egg whites to reduce saturated fat while increasing protein content, making it ideal for weight management and muscle maintenance. Avoiding deep-frying and using fresh vegetables ensures that the dish is lower in calories and packed with micronutrients. The clear broth base keeps sodium and fat content moderate, supporting heart health.
Bakso provides a balanced combination of lean protein from beef and egg whites, complex carbohydrates from rice vermicelli, and vitamins from bok choy and spring onions. The broth is low in fat and high in minerals, making it hydrating and nourishing. Garlic and shallots add antioxidants and anti-inflammatory compounds. Overall, this meal offers essential amino acids, vitamin C, A, and minerals like iron and potassium.
Pro Tips
- 💡Tip 1: Chill beef mixture before shaping for firmer meatballs.
- 💡Tip 2: Use clear, homemade broth for authentic flavor and less sodium.
- 💡Tip 3: Add vegetables just before serving to retain vitamins and crunch.
Storage & Serving
Store leftover Bakso in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove. Meatballs can be frozen for up to 1 month; thaw before reheating.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
| Protein | 9.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 4.0 g |
| Fiber | 0.0 g |
