Low Fat Bakso Kuah
Discover a healthier twist on a beloved Indonesian comfort food with this Low Fat Bakso Kuah recipe. Featuring tender chicken meatballs made from lean ground chicken, seasoned with garlic, white pepper, and a touch of tapioca flour for a smooth texture, this dish is both nourishing and flavorful. The meatballs are simmered to perfection in a light, low-sodium beef broth, brimming with vibrant vegetables like carrots, celery, and baby bok choy. Finished with a garnish of crispy fried shallots and fresh spring onions, and served with a zesty squeeze of lime, this low-fat version of bakso kuah is a satisfying and wholesome meal. Ready in just an hour, it’s the perfect choice for a light yet comforting soup that doesn’t compromise on taste or nutrition.
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Ingredients
- 500 grams lean ground chicken
- 50 grams tapioca flour
- 1 egg white
- 3 cloves garlic, minced
- 0.5 teaspoon white pepper
- 1 teaspoon salt
- 50 ml ice water
- 1 liter beef broth, low sodium
- 2 tablespoons spring onions, chopped
- 1 celery stalk, chopped
- 2 tablespoons fried shallots
- 1 carrot, peeled and sliced
- 100 grams baby bok choy, chopped
- 1 lime, cut into wedges
Directions
Step 1
In a large mixing bowl, combine the lean ground chicken, tapioca flour, egg white, minced garlic, white pepper, salt, and ice water.
Step 2
Mix the ingredients thoroughly until the mixture becomes smooth and slightly sticky.
Step 3
Shape the mixture into small balls, approximately the size of a ping-pong ball, and set aside.
Step 4
Bring the low sodium beef broth to a gentle boil in a large pot over medium-high heat.
Step 5
Once boiling, carefully drop the meatballs into the broth, cook until they float to the surface and are cooked through, about 10 minutes.
Step 6
Add the sliced carrot and chopped celery to the broth and continue simmering for another 10 minutes until the vegetables are tender.
Step 7
Stir in the chopped baby bok choy and let it cook for about 2-3 minutes until wilted.
Step 8
Adjust seasoning with salt and pepper to taste.
Step 9
Ladle the soup into bowls and garnish with chopped spring onions and fried shallots.
Step 10
Serve hot with lime wedges on the side for added acidity and flavor.
Nutrition Facts
| Serving size | (2005.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1122.5 |
| Total Fat 45.9g | 0% |
| Saturated Fat 11.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 430mg | 0% |
| Sodium 3568.5mg | 0% |
| Total Carbohydrate 74.6g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 9.1g | |
| Protein 103.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 323.3mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 2675.6mg | 0% |
Source of Calories