Indonesian Meatball Soup

Instructions

1. Prepare the meatball mixture
   In a food processor, blend the ground beef, minced garlic, egg white, crushed ice, salt, white pepper, and baking powder until smooth and sticky. Transfer to a large bowl.
2. Add starch and form meatballs
   Gradually add the tapioca starch to the meat mixture, folding gently until fully incorporated. With wet hands, scoop about 1-2 tablespoons of the mixture and roll into balls. Continue until all the mixture is used.
3. Cook the meatballs
   Bring the beef broth to a gentle simmer in a large pot. Carefully drop the meatballs one by one into the simmering broth. Do not stir immediately as the meatballs are still fragile. Once the meatballs float to the surface (about 5-10 minutes), they are cooked.
4. Prepare the noodles
   In a separate pot, cook the rice vermicelli or egg noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
5. Add vegetables to soup
   Add the chopped bok choy to the simmering broth with meatballs and cook for 1-2 minutes until tender but still crisp. Adjust seasoning with additional salt and pepper if needed.
6. Assemble the soup
   Place a portion of noodles in each serving bowl. Ladle the hot broth with meatballs and bok choy over the noodles. Garnish with sliced green onions and fried shallots.
7. Serve hot
   Serve the soup immediately while hot. Offer sambal on the side for those who prefer a spicy kick. Traditional accompaniments include kecap manis (sweet soy sauce) and lime wedges.