Gluten-Free Indonesian Bakso (Meatball Soup)

Dive into the comforting flavors of Southeast Asia with this Gluten-Free Indonesian Bakso (Meatball Soup). This traditional Indonesian dish features tender beef and chicken meatballs infused with garlic and white pepper for a burst of savory flavor, held together with tapioca flour for a naturally gluten-free twist. Served in a rich, flavorful chicken broth alongside silky rice vermicelli and tender bok choy, this soup is a hearty, wholesome meal that’s perfect for any time of year. Finished with fried shallots and fresh scallions for a zesty crunch, this recipe brings authentic Indonesian cuisine to your kitchen with easy-to-find ingredients and simple steps. Whether you're gluten-free or just seeking a delicious, nourishing meal, this Bakso soup is sure to satisfy!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 250 grams Ground chicken
• 100 grams Tapioca flour
• 100 grams Ice cubes
• 3 cloves Garlic
• 1 large Egg white
• 2 teaspoons Salt
• 1 teaspoon Ground white pepper
• 2 tablespoons Soy sauce (gluten-free)
• 1.5 liters Chicken broth
• 2 stalks Scallions
• 4 tablespoons Fried shallots
• 100 grams Rice vermicelli (gluten-free)
• 2 cups Bok choy

Directions

Step 1

Begin by peeling the garlic cloves and chopping them finely. Set aside.

Step 2

In a food processor, combine ground beef, ground chicken, tapioca flour, chopped garlic, egg white, salt, ground white pepper, and ice cubes. Process until you achieve a smooth paste-like consistency.

Step 3

Heat a pot of water to just before boiling. Shape the meat mixture into small balls using your hands or a scoop, about the size of a ping pong ball.

Step 4

Gently drop the meatballs into the hot water. Cook until the meatballs float to the surface and are firm, about 5-7 minutes. Remove them with a slotted spoon and set aside.

Step 5

In a separate large pot, bring the chicken broth to a boil. Add gluten-free soy sauce for additional flavor base for the broth.

Step 6

Soak the rice vermicelli in warm water until softened, according to package instructions, and drain.

Step 7

Add bok choy to the boiling broth and allow it to cook for about 3 minutes or until tender. Then add the cooked meatballs back into the broth.

Step 8

In serving bowls, arrange the soaked rice vermicelli and pour the hot soup over them, ensuring an even distribution of meatballs and bok choy.

Step 9

Garnish each serving with chopped scallions and fried shallots for added texture and flavor.

Step 10

Serve hot and enjoy your gluten-free Indonesian Bakso!

Nutrition Facts

Serving size	(3042.9g)

Amount per serving	% Daily Value*
Calories	2511.7

Total Fat 119.1g	0%
Saturated Fat 42.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 566.0mg	0%
Sodium 10924.1mg	0%
Total Carbohydrate 195.7g	0%
Dietary Fiber 8.3g	0%
Total Sugars 10.5g
Protein 167.2g	0%

Vitamin D 0IU	0%
Calcium 666.0mg	0%
Iron 22.6mg	0%
Potassium 5680.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 26.5%

Carbs: 31.0%