Bakso – Indonesian Soup

Summary

Ingredients

• 400 g veetables (carrots, broccoli etc.), also frozen
• 2 large onions
• 1 teaspoon sambal oelek or chili powder
• 4 teaspoons chicken broth, grained
• 200 g minced meat, mixed
• 1 teaspoon flour
• 1 egg yolk
• 100 g lass noodles
• 0.5 ½ cup Ketjap Manis (sweet soy sauce, Asian shop or well-stocked supermarket)
• 1 liter water
• salt and pepper
• oil

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Instructions

1. Cut the onions, carrots, broccoli and the other vegetables you want into slices or bite-sized pieces. Fry the vegetables with sambal oelek or chili powder and a little oil. Deglaze with water, add the chicken stock and simmer.
2. Mix the minced meat with egg yolk, flour, pepper and salt well and shape into small, bite-sized balls. Put the balls in the boiling soup and cook for 5 minutes. Then add the glass noodles and cook for another 2 minutes. Add the ketjap manis until the soup has a nice color.
3. Tips: Wet your hands when shaping the meatballs so that nothing sticks to your hands.
4. The glass noodles are difficult to process. It is advisable not to put it in the soup, but to put a portion in a sieve and then dip it into the soup. They soften quickly and can then be easily cut into small pieces with a knife or scissors and placed in the bowls. Then add the soup.