Indonesian Beef Meatballs Soup with Spicy Sambal and Vermicelli

Ingredients

• 1 kg ground beef (mixed with tapioca flour and ice cubes)
• 1 large beef bone
• 1 package of rice vermicelli
• 1 bunch of celery
• 4 cloves garlic
• 1 packet of beef-flavored seasoning (Royco or similar)
• Salt, to taste
• Pepper, to taste
• 10 small red chili peppers (cabe rawit)
• 100 grams fried shallots (bawang goreng)

Instructions

1. Prepare the Meatballs:

   • In a large pot, bring water to a boil.
   • Form the ground beef mixture into meatballs and gently drop them into the boiling water. Once the meatballs float to the surface, they are cooked. Remove and drain them.

2. Prepare the Broth:

   • In a separate pot, bring water to a boil for the broth.
   • Add the beef bone and crushed garlic to the boiling water. Season with beef-flavored seasoning, salt, and pepper. Adjust the seasoning to taste and let it simmer until the flavors meld together and the broth is aromatic.

3. Prepare the Vermicelli:

   • Cook the rice vermicelli in boiling water according to the package instructions. Drain and set aside.

4. Prepare the Celery:

   • Wash the celery thoroughly and chop it into small pieces.

5. Prepare the Chili Sambal:

   • Grind the red chili peppers with a pinch of salt to make a sambal (spicy condiment).

6. Assemble the Dish:

   • Serve the beef meatballs with rice vermicelli and chopped celery.
   • Garnish with fried shallots and serve with the chili sambal and soy sauce on the side for extra flavor.

Enjoy your homemade Bakso Daging Sapi, a delightful Indonesian beef meatball soup that brings together the comforting warmth of broth, the savory richness of meatballs, and the vibrant kick of spicy sambal.