Soup
Bakso (Indonesian beef meatball soup)
- Preparation time
- 55 min
- Servings
- 4 servings
Ingredients
- Ground beef — to buy500 g
- Cornstarch — to buy3 c. à s.
- Garlic — to buy2 gousses
- Salt — to buy1 c. à c.
- Pepper — to buy1 pincée
- Stock — to buy1,5 l
- Rice noodles — to buy200 g
- Napa cabbage — to buy150 g
- Spring onion — to buy2
Preparation
In a bowl, mix the minced beef with the cornstarch, crushed garlic, salt and pepper, until you get a smooth, slightly sticky paste.
With wet hands, shape tight meatballs about 3 cm in diameter.
Bring the stock to a gentle boil in a large pot and carefully drop in the meatballs, one by one.
Poach over low heat for 15-20 minutes, until the meatballs float to the surface and are cooked through.
Meanwhile, cook the rice vermicelli according to the pack instructions, then drain.
Add the shredded Chinese cabbage to the broth at the end of the meatballs' cooking time, and cook for 2-3 minutes, until just tender.
Divide the vermicelli among bowls, pour the broth with the meatballs and cabbage over the top, sprinkle with spring onion and serve piping hot.