---
title: Bakso (Indonesian Beef Meatball Soup)
servings: 4
prep time: 30 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/bakso
---

Gather @egg noodle{200%g} and @ice cube{60%g}.

Process the very cold @ground beef{500%g} with the @tapioca flour{60%g}, fried @garlic{4%clove} and a pinch of salt until it forms a glossy, sticky paste.

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

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.

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

Meanwhile, heat the @beef stock{1.5%l} with the @celery{2%stalk} and its leaves until fragrant, and cook the egg noodles separately; drain.

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