Paleo Indonesian Bakso (Meatball Soup)

Warm, comforting, and irresistibly flavorful, this Paleo Indonesian Bakso (Meatball Soup) is a nourishing twist on a beloved Southeast Asian classic. Made with a combination of ground beef and chicken, these tender, bite-sized meatballs are infused with aromatic garlic, ginger, and white pepper, then gently simmered in a rich, savory bone broth. Enhanced with coconut aminos, fish sauce, and fresh herbs like coriander, this soup is a paleo-friendly, gluten-free delight that’s both wholesome and satisfying. Finished with vibrant julienned carrots and chopped green onions, it’s the perfect one-pot meal for a cozy night in or a unique addition to your healthy weeknight dinner rotation. Serve it hot for a soul-soothing dish loaded with authentic Indonesian flavors.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams ground beef
• 250 grams ground chicken
• 1 large egg
• 50 grams tapioca flour
• 4 cloves garlic
• 2 teaspoons sea salt
• 0.5 teaspoon white pepper
• 1.5 liters bone broth
• 2 tablespoons coconut aminos
• 1 medium, julienned carrot
• 2 stalks, chopped green onion
• 0.25 cup, chopped coriander leaves
• 1 tablespoon fish sauce
• 1 inch, minced ginger

Directions

Step 1

In a large bowl, combine the ground beef, ground chicken, egg, and tapioca flour.

Step 2

Mince 2 cloves of garlic and add to the meat mixture along with 1 teaspoon of sea salt and the white pepper.

Step 3

Mix the ingredients thoroughly until well combined.

Step 4

With moist hands, form the mixture into small meatballs, about 1 inch in diameter, and set aside.

Step 5

In a large pot over medium heat, add the bone broth and bring it to a gentle simmer.

Step 6

Add in the remaining 2 cloves of minced garlic and the ginger to the broth for extra flavor.

Step 7

Slowly drop the meatballs into the simmering broth, ensuring they do not touch each other initially.

Step 8

Cover the pot and let the meatballs cook for about 15-20 minutes, or until they are cooked through and float to the surface.

Step 9

Add coconut aminos, fish sauce, and the remaining 1 teaspoon of sea salt to the soup and stir gently.

Step 10

Add the julienned carrot and let the soup simmer for another 5 minutes.

Step 11

Taste the broth and adjust seasoning if necessary.

Step 12

Turn off the heat and stir in the chopped green onions and coriander leaves.

Step 13

Ladle the soup into bowls and serve hot, garnished with extra coriander leaves if desired.

Nutrition Facts

Serving size	(2553.6g)

Amount per serving	% Daily Value*
Calories	2081.3

Total Fat 120.0g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 785.6mg	0%
Sodium 7693.1mg	0%
Total Carbohydrate 65.0g	0%
Dietary Fiber 4.0g	0%
Total Sugars 11.5g
Protein 195.9g	0%

Vitamin D 53.8IU	0%
Calcium 262.8mg	0%
Iron 14.8mg	0%
Potassium 4804.4mg	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: 50.9%

Protein: 36.9%

Carbs: 12.2%