Bakso Soup

Instructions

1. Prepare the meatballs
   In a large bowl, combine the ground beef, tapioca starch, ice water, egg white, 3 cloves of minced garlic, baking powder, 1 teaspoon salt, and 1/2 teaspoon white pepper. Mix thoroughly until the mixture becomes sticky and smooth. Refrigerate for 15 minutes.
2. Form the bakso
   With wet hands, scoop about 1-2 tablespoons of the meat mixture and roll into balls between your palms. You should get approximately 20-24 meatballs. Place them on a plate lined with parchment paper.
3. Cook the broth
   In a large pot, heat the vegetable oil over medium heat. Sauté the remaining garlic, ginger, and white parts of green onions until fragrant, about 2 minutes. Add the beef broth, soy sauce, and fish sauce. Bring to a boil, then reduce to a simmer.
4. Cook the meatballs
   Gently drop the meatballs into the simmering broth. Don't stir immediately to prevent the meatballs from breaking. Let them cook undisturbed for about 5 minutes until they float to the surface. Then simmer for another 10 minutes until fully cooked.
5. Prepare the noodles
   While the meatballs are cooking, prepare the rice vermicelli or egg noodles according to package instructions. Drain and divide among serving bowls.
6. Assemble the soup
   Ladle the hot broth and meatballs over the noodles in each bowl. Garnish with green parts of green onions, chopped celery, and fried shallots. Serve hot with sambal on the side for those who want extra heat.