Baso Lohoa Ayam: A Delightful Indonesian Chicken Meatball Soup
Ingredients:
- 250 grams ground chicken
- 1 medium carrot, finely grated
- 1/2 packet small soun (vermicelli), soaked in hot water and chopped
- 3 cloves red onion, finely ground
- 3 cloves garlic, finely ground
- 1 egg white
- Soup vegetables (e.g., cabbage, celery)
- Salt, pepper, mushroom seasoning to taste
- Soy sauce (optional)
- Quail eggs (optional)
- Wood ear mushrooms (optional)
Instructions:
-
Prepare the Meatball Mixture:
In a large bowl, combine the ground chicken, finely grated carrot, chopped soun, egg white, ground red onion, and garlic. Season with salt, pepper, and mushroom seasoning to taste. Mix thoroughly until all ingredients are well incorporated. -
Prepare the Soup Base:
Bring a large pot of water to a boil. Once boiling, add your soup vegetables and reduce the heat to a simmer. -
Form the Meatballs:
Shape the chicken mixture into small balls using your hands. If desired, you can insert a quail egg into each meatball for added flavor and texture. Gently drop the meatballs into the simmering pot. Continue until all the meatball mixture is used. -
Cook the Meatballs:
Allow the meatballs to cook until they float to the surface, indicating they are done. Increase the heat slightly if needed. Adjust the soup’s flavor by adding soy sauce (if using), salt, pepper, and mushroom seasoning. Taste and adjust as necessary. -
Finish the Soup:
If desired, add any remaining soun and wood ear mushrooms to the soup. Stir to combine and let it simmer for a few more minutes. -
Serve:
Once the meatballs are cooked through and the flavors have melded together, remove the pot from heat. Serve the Baso Lohoa Ayam hot, and enjoy the comforting flavors of this Indonesian favorite.
Enjoy this delectable soup, perfect for a cozy meal anytime! 😋
