Beef Bakso

Instructions

1. Prepare the meat mixture
   In a food processor, blend the ground beef, minced garlic, egg white, ice water, half the salt, and white pepper until smooth and sticky. This may take 2-3 minutes of processing to achieve the right texture.
2. Add the binding agents
   Transfer the meat mixture to a large bowl. Gradually add the tapioca starch and baking powder, kneading with your hands until fully incorporated and the mixture becomes firm and elastic. The dough should be slightly tacky but not wet.
3. Form the meatballs
   Wet your hands with cold water. Take about 1-2 tablespoons of the meat mixture and roll between your palms to form smooth, round meatballs about 1.5 inches in diameter. Continue until all the mixture is used.
4. Cook the meatballs
   Bring the beef broth to a gentle simmer in a large pot. Carefully drop the meatballs into the broth one by one. The meatballs will initially sink and then float to the surface when cooked. Simmer for about 10-15 minutes until thoroughly cooked.
5. Prepare the noodles
   While the meatballs are cooking, prepare the noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
6. Season the broth
   Add the remaining salt to the broth and adjust seasoning to taste. The broth should be savory with a light beef flavor. Add a portion of the green onions to the broth.
7. Assemble the soup
   Place a portion of noodles in each serving bowl. Add 4-5 meatballs and ladle the hot broth over them. Top with remaining green onions, fried shallots, and chopped cilantro.