Bakso (Indonesian Beef Meatball Soup)

Method

1. 1

   Process the very cold ground beef with the tapioca flour, fried garlic and a pinch of salt until it forms a glossy, sticky paste.

   💡 Cold is the bounce: warm meat makes crumbly bakso.

2. 2

   Add the ice cubes and pulse again until fully worked in and the paste turns smooth and elastic.

3. 3

   Bring a pot of water to a bare simmer, not a rolling boil. Squeeze the paste into balls between your thumb and forefinger and scoop each with a wet spoon into the water.

4. 4

   Poach the meatballs until they float to the surface and are cooked through, about 10 minutes.

   💡 A rolling boil toughens the outside before the center cooks — keep the water just below a simmer's edge.

5. 5

   Meanwhile, heat the beef stock with the celery and its leaves until fragrant, and cook the egg noodles separately; drain.

6. 6

   Divide the noodles and meatballs between bowls, ladle over the hot celery-scented broth, and scatter with extra fried garlic.