Bakso - Indonesian Meatball Soup

The sound of a spoon hitting a bowl is the signal that the bakso cart is coming down the street. Indonesia's beloved meatball soup is about two things: the bouncy, almost springy texture of the meatballs and a clear broth that tastes purely of meat and garlic. The secret behind the springy meatballs is tapioca flour and a thorough whipping of the mince. At home, you build your own bowl with noodles, crispy onions, and as much chili as you dare.

• Cuisine: Indonesian
• Time: 50 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Blend minced beef, two cloves of garlic, tapioca flour, baking powder, salt, and pepper until you have a smooth, sticky mixture. The finer it's blended, the bouncier the meatballs will be.
2. Wet your hands and form the mixture into walnut-sized balls by squeezing it between your thumb and forefinger.
3. Bring a pot of water to a gentle simmer and carefully add the meatballs. They are done when they float to the surface.
4. Heat the broth with the last clove of garlic and soy sauce, and season with salt until it's clear and rich.
5. Cook the noodles separately according to package directions and rinse them briefly so they don't cloud the soup.
6. Blanch the pak choi or spinach very briefly in the broth to preserve its colour.
7. Divide the noodles, meatballs, and greens into bowls, and pour the boiling broth over them.
8. Top with sliced spring onions, crispy onions, and chili, and serve immediately.

Tips

• Keep the mince cold throughout the process - cold ingredients give that characteristic bite.
• Place bowls of soy sauce, sambal, and lime wedges on the table so each guest can adjust their own bowl.
• For a vegetarian version, make balls from firm tofu and finely chopped mushrooms and use a rich vegetable broth.
• The meatballs can be frozen after cooking and heated directly in the broth for a busy evening.