Bakso (Beef Meatball Soup)

Bakso — springy beef meatballs in a clear, beefy broth with noodles — is Indonesia’s most beloved street food, pushed around on wheeled carts that announce themselves with a distinctive clang. The tradition arrived with Chinese traders and was made utterly Indonesian along the way. Everyone has a favorite vendor, and everyone swears theirs is the best. Making it at home means you can have that favorite bowl any day of the week.

Bouncy meatballs in a soothing, savory broth

The secret is the texture: tapioca starch and a long kneading turn the meatballs dense and springy, with a satisfying bounce that is the whole point. Served with yellow noodles, bok choy, and a drift of crispy fried shallots, it is a bowl that warms you from the inside out. A spoonful of chili sauce and a dash of kecap manis finish it off the proper way. Even the broth, so clear it seems plain, carries a deep beef flavor that sneaks up on you.

Craving more? Explore all Indonesian Kitchen recipes.

This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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