Low Sodium Bakso Kuah
Indulge in the comforting flavors of *Low Sodium Bakso Kuah*, a healthier twist on the classic Indonesian meatball soup that's packed with wholesome ingredients and aromatic spices. Tender chicken and beef meatballs are delicately seasoned with garlic, nutmeg, and black pepper, then simmered in a flavorful, low-sodium chicken broth alongside daikon radish and carrots for added depth and nutrition. Ideal for those seeking a heart-healthy and savory meal, this recipe avoids excessive salt while delivering rich, authentic taste. Topped with blanched celery leaves and fresh scallions, this warm, protein-packed soup is perfect on its own or paired with steamed rice or noodles for a satisfying lunch or dinner. Ready in just over an hour, it's a soul-soothing dish that's both nourishing and delicious.
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Ingredients
- 500 grams Ground chicken
- 250 grams Ground beef
- 1 Egg white
- 50 grams Tapioca starch
- 3 cloves Garlic, minced
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg, ground
- 50 milliliters Ice water
- 1.5 liters Low-sodium chicken broth
- 100 grams Daikon radish, sliced
- 100 grams Carrot, sliced
- 2 stalks Scallions, chopped
- 10 grams Celery leaves
- 500 milliliters Water
Directions
Step 1
In a large mixing bowl, combine ground chicken, ground beef, egg white, tapioca starch, minced garlic, black pepper, nutmeg, and ice water. Mix thoroughly until the mixture is well blended and sticky.
Step 2
Shape the mixture into small meatballs, about 2-3 cm in diameter, using your hands or a spoon.
Step 3
In a large pot, bring the low-sodium chicken broth to a gentle simmer over medium heat.
Step 4
Carefully add the meatballs to the broth and let them cook until they float to the surface, indicating that they are cooked through, about 8-10 minutes.
Step 5
Once all the meatballs are cooked, add the sliced daikon radish and carrot to the broth. Cook until the vegetables are tender, approximately 10-15 minutes.
Step 6
In a separate small pan, heat water and blanch the celery leaves and scallions for a minute. Drain and set aside.
Step 7
Before serving, adjust the seasoning to taste with additional black pepper if necessary.
Step 8
Garnish each serving bowl with the blanched scallions and celery leaves. Serve the bakso meatballs and broth hot, optionally alongside steamed rice or noodles for a complete meal.
Nutrition Facts
| Serving size | (3165.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1657.2 |
| Total Fat 88.6g | 0% |
| Saturated Fat 29.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 590.0mg | 0% |
| Sodium 1122.8mg | 0% |
| Total Carbohydrate 73.7g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 17.3g | |
| Protein 159.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 286.9mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 4190.2mg | 0% |
Source of Calories