Title: Indonesian Beef Meatball Soup (Sup Bakso Sapi)
Ingredients:
- 1.5 liters chicken broth
- 10 beef meatballs, halved
- 2 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
- 2 carrots, sliced diagonally
- 2 pieces of tofu skin, cut into 1.5 cm cubes and lightly fried until crispy
- 5 leaves of Chinese cabbage, chopped
- 25 grams of vermicelli noodles, soaked briefly
- Salt and pepper to taste
Instructions:
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Prepare the Broth: In a large pot, bring the chicken broth to a boil. Add the sliced garlic and shallots to the pot, allowing their flavors to infuse the broth.
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Cook the Carrots: Once the broth is boiling, add the sliced carrots. Cook until they are tender but still crisp.
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Add Meatballs and Seasoning: Introduce the halved beef meatballs to the pot. Season with salt and pepper. Let the soup simmer until the meatballs are cooked through and the flavors meld together. Taste and adjust the seasoning as needed.
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Incorporate Tofu and Vermicelli: Add the lightly fried tofu skin and soaked vermicelli noodles to the soup. Stir well to combine and cook until the tofu is heated through and the noodles are tender.
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Finish with Chinese Cabbage: Add the chopped Chinese cabbage to the pot. Cook for a few more minutes until the cabbage is wilted and tender.
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Serve: Ladle the hot soup into bowls and serve immediately. Enjoy the comforting flavors of this traditional Indonesian beef meatball soup while it’s still warm.
Feel free to adjust the seasoning and ingredients according to your taste preferences. This soup makes a hearty and satisfying meal, perfect for a cozy gathering or a simple weeknight dinner.
