Soy-Free Bakso Sapi (Indonesian Beef Meatball Soup)

Delight in the comforting flavors of **Soy-Free Bakso Sapi**, a traditional Indonesian beef meatball soup made entirely without soy-based ingredients, perfect for those with dietary restrictions. This recipe features tender, springy meatballs crafted from ground beef and tapioca flour, simmered to perfection in a fragrant broth infused with bay leaves, celery, and white pepper. Vibrant carrots, cabbage, and rice noodles add texture and heartiness, while fried shallots and a squeeze of fresh lime elevate each bowl with a burst of flavor. Ready in just 90 minutes, this soulful dish is both authentic and adaptable—a must-try for anyone seeking a naturally soy-free twist on the classic **Bakso Sapi**. Serve it warm for a nourishing and satisfying meal that captures the essence of Indonesian comfort food.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams ground beef
• 100 grams tapioca flour
• 100 ml ice water
• 4 pieces garlic cloves
• 2 pieces shallots
• 1 teaspoon white pepper
• 1 teaspoon salt
• 2 liters beef stock
• 3 pieces bay leaves
• 3 stalks spring onions
• 2 stalks celery
• 200 grams rice noodles
• 2 pieces carrots
• 200 grams cabbage
• 2 tablespoons fried shallots
• 4 pieces lime wedges

Directions

Step 1

Finely chop the garlic and shallots. In a large mixing bowl, combine the ground beef, tapioca flour, ice water, minced garlic, chopped shallots, white pepper, and salt. Mix until the ingredients are well integrated and the mixture becomes sticky.

Step 2

Heat a pot of water until it begins to boil, then reduce to a gentle simmer. Shape the beef mixture into small meatballs, roughly 2 cm in diameter, using the palms of your hands.

Step 3

Gently place the meatballs into the simmering water, cooking until they float to the surface. Remove the meatballs and set them aside.

Step 4

In another large pot, heat the beef stock. Add bay leaves and bring to a boil before reducing to a simmer.

Step 5

Chop the spring onions and celery into fine pieces. Slice the carrots thinly and chop the cabbage into bite-sized pieces. Add these vegetables to the simmering beef stock and cook for about 10 minutes or until the carrots are tender.

Step 6

Meanwhile, prepare the rice noodles according to the package instructions, usually by soaking them in hot water until soft and then draining.

Step 7

Add the cooked meatballs to the soup and let them heat through for about 5-10 minutes.

Step 8

To serve, divide the rice noodles equally among four bowls. Pour the soup over the noodles, ensuring each bowl receives enough vegetables and meatballs. Garnish with fried shallots and freshly chopped spring onions. Serve with a lime wedge for squeezing over the top for added brightness.

Nutrition Facts

Serving size	(3442.6g)

Amount per serving	% Daily Value*
Calories	2075.8

Total Fat 98.9g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 331.9mg	0%
Sodium 10897.6mg	0%
Total Carbohydrate 187.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 22.1g
Protein 118.8g	0%

Vitamin D 0IU	0%
Calcium 426.7mg	0%
Iron 16.8mg	0%
Potassium 3584.6mg	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: 42.1%

Protein: 22.5%

Carbs: 35.4%