Bakso – Indonesian soup

Ingredients for 2 servings:

• 400 g vegetables (carrots, broccoli, etc.), also frozen
• 2 large onions
• 1 tsp sambal oelek or chili powder
• 4 tsp chicken broth, granulated
• 200 g minced meat, mixed
• 1 tsp flour
• 1 egg yolk
• 100 g glass noodles
• ½ cup Ketjap Manis (sweet soy sauce, Asian shop or well-stocked supermarket)
• 1 liter of water
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Great for colds

Slice or cut the onions, carrots, broccoli, and any other vegetables into bite-sized pieces. Sauté the vegetables with sambal oelek or chili powder and a little oil. Deglaze with water, add the chicken stock, and simmer. Mix the minced meat with the egg yolk, flour, pepper, and salt, then form into small, bite-sized balls. Add the balls to the boiling soup and cook for 5 minutes. Then add the glass noodles and cook for another 2 minutes. Add the ketjap manis until the soup turns a nice color. Tips: Wet your hands when forming the meatballs so they don’t stick to your hands. The glass noodles are difficult to handle. It’s best not to put them in the soup, but rather place a portion in a sieve and dip it in the soup. They will soften quickly and can then be easily chopped into small pieces with a knife or scissors and added to bowls. Only then add the soup.