Authentic Indonesian Beef Meatball Soup (Bakso Sapi) with Savory Broth

For the Meatballs:

For the Broth:

Preparing the Meatballs:
- Cut the beef into smaller pieces and grind it together with fried garlic slices and ice chunks. For convenience, take it to a butcher early in the morning right after buying from the market.
- At home, mix the ground beef with sago flour and other seasonings until well combined.
Making the Broth:
- Boil water for the broth until it reaches a rolling boil, then add the beef bones.
- Skim off any impurities that float to the surface, repeating this process until the broth is clear.
Forming and Cooking the Meatballs:
- Take a portion of the meatball mixture and shape it using your hands and a spoon. If short on time, directly drop the formed meatballs into the boiling water.
- Let the meatballs cook until they float to the surface, indicating they are done.
Finalizing the Broth:
- Add more water to the pot if necessary and bring it back to a boil. Add the bunch of celery whole, along with additional seasonings. Taste and adjust as needed.
- After turning off the heat, sprinkle fried garlic slices over the broth while it is still in the pot.
Serving:
- When ready to serve, strain the broth to get a clear, flavorful soup. This will result in a clean broth with a complete and delicious taste, according to my family’s preference.
- Enjoy your homemade Bakso Sapi!

For a variation, you can stuff the meatball mixture into hollow tofu. Steam the stuffed tofu and serve it directly or fry it again for added texture and flavor.

Selamat mencoba (Happy cooking) and enjoy this comforting and delightful Indonesian dish! 😊