Mee Bakso (Indonesian Meatball and Noodle Soup) Recipe
Indonesian bakso, characterized by its dense texture from a unique paste, offers a distinct take on Asian noodle soup meatballs.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling 4 quarts of water with bones in a large pot, then skim off any impurities.
-
Reduce heat to low, add ginger, garlic, cinnamon, cardamom, cloves, and peppercorns; simmer for at least two hours, stirring occasionally.
-
Strain the broth, discard solids, return broth to the pot, and heat over medium until simmering.
-
Blanch sliced carrots and spinach separately in the hot broth, then remove and place in separate bowls.
-
Cook meatballs in the broth until warmed (5 minutes), or until internal temperature reaches 160 F if raw (about 10 minutes).
-
Divide noodles, blanched carrots, and spinach among 4 bowls. Ladle hot soup and meatballs into each bowl.
-
Garnish with crisp-fried shallots and split hard-boiled eggs, if desired, then serve immediately.