Authentic Indonesian Chicken Meatball Soup (Bakso Ayam Kuah)

Bakso Ayam Kuah: A Savory Chicken Meatball Soup

Bakso Ayam Kuah is a beloved Indonesian dish that features savory chicken meatballs served in a flavorful broth. This recipe is perfect for a comforting meal, offering a rich combination of textures and flavors. Here’s a step-by-step guide to create this delicious dish from scratch.

Ingredients

For the Meatballs:

• 1 kg (2.2 lbs) chicken meat: Finely ground or processed
• 1/2 kg (1.1 lbs) ice cubes: To help grind the chicken
• 1 tablespoon tapioca flour: For binding
• Salt: To taste
• Sugar: To taste
• Flavor enhancer: To taste (e.g., chicken bouillon or seasoning powder)

For the Broth:

• 5 cloves garlic: Finely minced
• Chicken stock: Made from boiling chicken bones
• Salt: To taste
• Pepper: To taste
• Flavor enhancer: To taste (e.g., chicken bouillon or seasoning powder)
• Thinly sliced green onions: For garnish

For Garnishing:

• Yellow noodles: Cooked, for serving
• Fried shallots: For topping
• Celery leaves: Finely chopped, for garnish

Instructions

1. Prepare the Chicken Mixture:

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   • Place the chicken meat and ice cubes in a food processor or grinder. Process until the mixture is finely ground and smooth. The ice helps to keep the mixture cool and maintain the right texture.
   • Transfer the ground chicken to a large mixing bowl. Season with salt, sugar, and flavor enhancer, mixing thoroughly.
   • Gradually add the tapioca flour to the chicken mixture. Knead and blend until the mixture is well combined and can be easily shaped into meatballs. The mixture should be slightly moist but firm enough to form into balls.

2. Cook the Meatballs:

   • Bring a large pot of water to a boil. Reduce the heat to a gentle simmer.
   • Using a spoon or small ice cream scoop, shape the chicken mixture into small, round meatballs and drop them into the simmering water. For stuffed meatballs, first, boil and peel eggs, then wrap them with the chicken mixture, forming a ball around each egg.
   • Cook the meatballs until they float to the surface, indicating they are cooked through. Remove them from the pot with a slotted spoon and drain.

3. Prepare the Broth:

   • In a separate pot, heat the chicken stock. Add the minced garlic and season with salt, pepper, and flavor enhancer to taste.
   • Simmer the broth until the flavors meld together. Just before serving, stir in the sliced green onions.

4. Assemble and Serve:

   • In serving bowls, place a portion of cooked yellow noodles.
   • Add 5 small meatballs and 1 stuffed meatball per bowl.
   • Ladle the hot broth over the meatballs and noodles.
   • Garnish with fried shallots and chopped celery leaves for added flavor and texture.

Tips:

• For a richer broth, use homemade chicken stock made by simmering chicken bones with vegetables.
• Adjust the seasoning to your taste, adding more salt, pepper, or flavor enhancer as needed.
• Serve the Bakso Ayam Kuah immediately while hot for the best taste and texture.

Enjoy your Bakso Ayam Kuah—a delightful bowl of chicken meatballs in a savory broth, perfect for any meal of the day.