Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bakso
Springy Indonesian beef meatballs bobbing in a clear, savory broth with noodles and bok choy — a street-food staple that warms you from the inside out.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Blend the minced beef, tapioca starch, baking powder, a pinch of salt, and a few ice cubes in a food processor until it forms a smooth, sticky paste.
- 2
Bring a large pot of water to a gentle simmer (do not let it boil vigorously).
- 3
Squeeze the meat paste through your thumb and index finger to form smooth, round meatballs, and drop them into the simmering water.
- 4
Cook the meatballs until they float to the surface, then remove them with a slotted spoon.
- 5
In a separate pot, heat the rich beef bone broth seasoned with garlic and white pepper.
- 6
Place cooked egg noodles in a bowl, top with the meatballs, pour the hot broth over them, and garnish with celery leaves and fried shallots.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving770
Calories
60 g
Protein
63 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bakso is an Indonesian beef meatball soup where the meatballs themselves are the technical centerpiece, worked with tapioca starch until the paste turns sticky and elastic, giving the finished meatball its distinct springy, bouncy bite against a clear beef broth.
Listahan note
This version works the meat-tapioca paste hard before shaping, and treats floating as the doneness cue, since a hard boil or an underworked paste both break the meatballs' texture.
Technique cues
- The meat and tapioca starch paste needs to be worked vigorously, often with ice water added, until it turns sticky and slightly elastic, that working is what gives bakso its springy bite instead of a soft, crumbly one.
- A higher ratio of tapioca to meat produces a bouncier, firmer meatball, while more meat and less starch gives a softer, more tender one.
- Meatballs are shaped by squeezing the paste through a fist and scooping directly into barely simmering, not boiling, water, since a hard boil can break them apart.
- The meatballs are done the moment they float to the surface, a visual cue rather than a fixed cooking time.
Kitchen flow
- Parallel prep
- Prepare garnishes, sides, or serving dishes while Bakso handles its longest simmer or reduce step.
- Make-ahead
- Bakso is a genuine make-ahead dish — it actually tastes better the next day once beef bone broth have had time to meld; make it a day early and reheat gently. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Bakso is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the beef bone broth. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Let the pot for Bakso soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the beef bone broth.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
500g finely minced beef
Main protein or body
Purpose: g finely minced beef gives Bakso its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
50g tapioca starch
Flavor support
Purpose: g tapioca starch supports the balance of Bakso and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tsp baking powder
Flavor support
Purpose: tsp baking powder supports the balance of Bakso and should taste integrated.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1L beef bone broth
Main protein or body
Purpose: L beef bone broth gives Bakso its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
200g egg noodles
Main protein or body
Purpose: g egg noodles gives Bakso its main substance and carries the seasoning.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
Technique notes
- Keep the poaching water at a gentle simmer throughout, a rolling boil can crack the meatballs' surface and let texture escape into the broth.
- Simmer beef bones separately for a clear, well-seasoned broth rather than relying on the meatball cooking water alone for flavor.
- Add the noodles and broth just before eating, so the noodles don't oversoak and turn soft while the bakso sits.
Ingredient swaps
- Gluten-free direction
- Use a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs in place of any wheat-based ingredient, and double-check packaged items for hidden wheat. This one leans on the beef bone broth.
- Egg-aware direction
- Replace the egg noodles with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the beef bone broth.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the beef bone broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the beef bone broth.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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