Whole30 Indonesian Bakso (Meatball Soup)

Warm up your kitchen with this wholesome and flavorful Whole30 Indonesian Bakso (Meatball Soup), a nourishing blend of tender beef meatballs, vibrant vegetables, and aromatic herbs simmered in a hearty bone broth. Perfect for those adhering to Whole30 or seeking a healthy, gluten-free comfort food option, this recipe features unique ingredients like tapioca flour for perfectly textured meatballs, along with daikon radish and fresh cilantro for authentic Indonesian flavors. Easy to prepare in under an hour, the dish brings a savory balance of protein and vegetables while staying light and refreshing, especially when garnished with lime and green onions. This soul-soothing soup is ideal for busy weeknights or when you're in the mood for a warm, satisfying meal that’s both nutritious and delicious.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams ground beef (80/20 lean-to-fat ratio)
• 2 tablespoons tapioca flour
• 2 tablespoons water
• 4 garlic cloves, minced
• 1.5 teaspoons salt
• 1 teaspoon white pepper
• 1 small onion, finely chopped
• 1.5 liters bone broth or chicken broth
• 2 medium carrots, peeled and sliced
• 1 medium daikon radish, sliced
• 2 green onions, sliced
• 0.5 cup fresh cilantro, chopped
• 1 lime, halved

Directions

Step 1

In a large mixing bowl, combine ground beef, tapioca flour, water, half of the minced garlic, 1 teaspoon of salt, and white pepper. Mix thoroughly with your hands until the mixture is well combined and sticky.

Step 2

Prepare a small bowl of water to wet your hands, which will help shape the meatballs. Form the beef mixture into small balls approximately the size of a walnut, about 20-25 meatballs. Set them aside.

Step 3

In a large soup pot over medium heat, add the onions and the remaining minced garlic with a splash of bone broth to sauté for 2-3 minutes or until fragrant and translucent.

Step 4

Add the remainder of the bone broth to the pot, bring it to a boil, then reduce to a simmer.

Step 5

Gently drop the meatballs one by one into the simmering broth. Let them cook for about 10 minutes until they float to the surface and are cooked through.

Step 6

Add the sliced carrots and daikon radish to the broth. Cook for an additional 10-15 minutes until the vegetables are tender.

Step 7

Taste the broth and adjust the seasoning with the remaining salt or more white pepper if necessary.

Step 8

Ladle the soup with meatballs into serving bowls. Garnish with sliced green onions and fresh cilantro.

Step 9

Serve with a wedge of lime for squeezing over the top for added freshness.

Nutrition Facts

Serving size	(2617.2g)

Amount per serving	% Daily Value*
Calories	1751.7

Total Fat 110.1g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat 0g
Cholesterol 345.1mg	0%
Sodium 5287.6mg	0%
Total Carbohydrate 53.8g	0%
Dietary Fiber 13.9g	0%
Total Sugars 15.5g
Protein 148.3g	0%

Vitamin D 31.0IU	0%
Calcium 369.8mg	0%
Iron 16.3mg	0%
Potassium 3522.5mg	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: 55.1%

Protein: 33.0%

Carbs: 12.0%