Bakso – Indonesian Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Tips: Wet your hands when shaping the meatballs so that nothing sticks to your hands.
- 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.
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