Low Sodium Bakso Sapi (Indonesian Beef Meatball Soup)

Savor the comforting flavors of Low Sodium Bakso Sapi, a traditional Indonesian beef meatball soup reimagined for a healthier lifestyle. This aromatic dish features tender meatballs made from lean ground beef, bound with ice water, egg whites, and tapioca flour for a light, springy texture. Infused with garlic and white pepper, these meatballs are simmered in a rich, unsalted chicken broth alongside vibrant vegetables like carrots, kale, and fresh herbs. Finished with a fragrant sauté of kale and carrots, this low-sodium soup is brimming with umami-packed, yet heart-friendly, goodness. Perfect as a wholesome meal or appetizer, this recipe is an easy yet elegant way to bring the tastes of Indonesia to your table.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams ground beef
• 100 milliliters ice water
• 1 tablespoon low sodium soy sauce
• 50 grams tapioca flour
• 3 cloves garlic
• 1 teaspoon white pepper
• 1 large egg white
• 2 liters unsalted chicken broth
• 2 stalks scallions
• 5 grams cilantro
• 1 medium carrot
• 50 grams kale
• 1 tablespoon unsalted peanut oil

Directions

Step 1

Start by preparing the meatball mixture. In a large bowl, combine ground beef, ice water, low sodium soy sauce, and tapioca flour.

Step 2

Mince the garlic cloves and add them to the bowl along with white pepper and egg white. Mix thoroughly until the ingredients are well combined and the mixture has a slightly sticky texture.

Step 3

Prepare a pot of boiling water and, using wet hands, form the beef mixture into small balls, about 1 inch in diameter. Gently drop the meatballs into the boiling water, cooking them until they float, which should take about 5 minutes. Remove with a slotted spoon and set aside.

Step 4

In a large pot, bring the unsalted chicken broth to a simmer. Add the meatballs to the broth.

Step 5

Slice the scallions and cilantro, and grate the carrot. Roughly chop the kale. Set aside.

Step 6

Heat unsalted peanut oil in a small pan over medium heat. Add the grated carrots and chopped kale, sauteing for about 3-4 minutes until slightly softened. Then add to the soup.

Step 7

Stir in the sliced scallions and chopped cilantro. Let the soup simmer for another 10-15 minutes to meld the flavors together.

Step 8

Taste and adjust the seasoning if necessary, considering the low sodium requirement.

Step 9

Serve the soup hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2871.4g)

Amount per serving	% Daily Value*
Calories	1632.6

Total Fat 107.8g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 354.0mg	0%
Sodium 1367.1mg	0%
Total Carbohydrate 67.8g	0%
Dietary Fiber 6.1g	0%
Total Sugars 5.3g
Protein 100.9g	0%

Vitamin D 0IU	0%
Calcium 336.5mg	0%
Iron 11.8mg	0%
Potassium 2214.4mg	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: 59.0%

Protein: 24.5%

Carbs: 16.5%