Indonesian Beef Meatball Noodle Soup

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A beloved Indonesian street food classic, this warming bowl pairs impossibly springy beef meatballs with a clear, aromatic bone broth, tender noodles, and crisp bean sprouts. Topped with fried shallots, celery, and a drizzle of sweet soy sauce, every slurp is rich, savory, and deeply comforting.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 1520 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the meatballs

• 500 g (about 1.1 lb) ground beef, preferably 80/20 lean
• 100 g (about 3/4 cup) tapioca starch
• 1 large egg white
• 3 cloves garlic, finely minced
• 1 1/2 tsp fine sea salt
• 3/4 tsp ground white pepper
• 1/4 tsp baking soda
• 1/2 cup ice-cold water

For the broth

• 1.5 kg (about 3.3 lb) beef bones, preferably marrow and knuckle
• 2 liters (about 8 cups) cold water
• 1 medium yellow onion, peeled and quartered
• 5 cloves garlic, smashed
• 2-inch piece fresh ginger, smashed
• 1 1/2 tbsp fine sea salt
• 1 tsp ground white pepper

For assembly and garnish

• 200 g (about 7 oz) dried egg noodles or rice vermicelli
• 120 g (about 1 1/2 cups) fresh bean sprouts, rinsed
• 2 stalks celery, very thinly sliced
• 3 tbsp crispy fried shallots
• 2 tbsp kecap manis (sweet soy sauce), plus more for serving
• Lime wedges, for serving
• Sambal or fresh chili paste, for serving

Directions

1. Make the broth first: bring a large pot of water to a boil, add the beef bones, and blanch for 5 minutes to draw out impurities. Drain, rinse the bones thoroughly, and rinse the pot.
2. Return the bones to the pot with 2 liters of fresh cold water, onion, garlic, and ginger. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam, then simmer uncovered for 75-90 minutes until the broth is flavorful and slightly cloudy. Season with salt and white pepper.
3. Meanwhile, prepare the meatballs: in a food processor, pulse the ground beef with the egg white for 1-2 minutes until it becomes pale and tacky. Add the tapioca starch, garlic, salt, white pepper, baking soda, and ice water, and pulse just until smooth, springy, and cohesive when pinched.
4. Bring a wide pot of lightly salted water to a gentle simmer. Using wet hands or two spoons, shape the meat mixture into golf-ball-sized rounds (about 25-30 balls) and drop them into the simmering water. Cook for 8-10 minutes until they float and feel firm and bouncy; transfer with a slotted spoon to a bowl.
5. Cook the noodles according to package directions until just tender, then drain and rinse under warm water to keep them loose. Briefly blanch the bean sprouts in the same hot water for 20 seconds, then drain.
6. Strain the finished broth through a fine sieve and return it to a low simmer so it stays piping hot. Taste and adjust the seasoning with more salt or pepper if needed.
7. To assemble each bowl, place a nest of noodles in the bottom, top with a handful of bean sprouts, then add 5-6 meatballs and ladle the hot broth generously over everything.
8. Garnish each bowl with sliced celery, a spoonful of fried shallots, and a light drizzle of kecap manis. Serve immediately with lime wedges, extra sweet soy sauce, and sambal on the side so diners can adjust the seasoning to taste.

Cook’s Notes

• The signature springy, bouncy texture of authentic Indonesian meatballs comes from whipping the meat with tapioca starch and a touch of baking soda; do not skip the food processor step or substitute cornstarch, which will give a denser result.
• For an even richer broth, ask your butcher to crack or saw the bones lengthwise so more marrow and collagen release into the stock.
• Wet your hands frequently when shaping the meatballs; the mixture is very sticky and a thin film of water prevents tearing and keeps the surfaces smooth.
• Keep the finished broth at a gentle simmer while you assemble bowls so everything stays piping hot the way bakso is traditionally served.
• Leftover cooked meatballs and strained broth can be stored separately in the refrigerator for up to 3 days; the broth also freezes well for up to 3 months.

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