Festive soup with homemade chicken meatballs, glass noodles and vegetables

Ingredients for 4 servings:

• 250 g chicken wings, finely chopped
• 1 pinch of saltpeter
• 1 Pepper, red, long, mild
• 30 g carrot(s)
• 4 medium-sized garlic cloves, fresh
• 20 g celery leaves, fresh or frozen
• ½ tsp chili powder (chipotle)
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 6 g instant chicken broth
• 1 tbsp, levelled sugar, white
• 4 tbsp palm oil, premium quality
• 1 egg(s), size M
• 20 g tapioca flour
• 30 g sago, ground (optional, see note)
• 10 g baking powder
• 1 liter of water
• 18 g chicken broth, granulated
• 1 tbsp rice wine (Arak Masak)
• 3 tbsp palm oil
• 40 g carrot(s)
• 30 g zucchini
• 2 Pepper, red, long, mild to medium hot
• 40 g pak choi (mustard greens)
• 2 tbsp peanut oil, refined
• e.g. glass noodles
• e.g. celery leaves
• n. B. fried onions
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Bakso Ayam Istimewa – recipe from Lombok, Indonesia

Wash and peel the vegetables and fruit. For the bakso ball mixture, halve the peppers lengthwise, remove the seeds, and cut crosswise into thin strips. Grate the carrots crosswise into julienne strips. Trim both ends of the garlic cloves and press through. Pick and chop the leaves from the fresh celery, cut the stalks into approximately 4 mm wide rolls, and freeze. Place the minced chicken and all other ingredients in a mixing bowl and mix until smooth. Bring the water to a boil in a large pot and dissolve the chicken stock. Add the oil and reduce the heat to low. Form the bakso mixture into balls and cook in the simmering stock. Let them remain in the stock until ready to use. For the vegetables, cut all solid ingredients into bite-sized pieces. Remove the dumplings from the stock, halve them, and quarter any large ones. Add the glass noodles to the broth and, after 5 minutes, trim them with scissors. Heat a sufficiently large pan or wok, add the peanut oil, and let it heat up. Then add the carrots and stir-fry for 2 minutes. Add the zucchini and peppers and stir-fry for 1 minute. Add the dumpling pieces, mix, and stir-fry for 1 minute. Finally, add the bok choy leaves and stir-fry until wilted. Deglaze with the broth, cover, and simmer for 3 minutes. Transfer to a soup tureen, garnish, and serve hot. In Indonesia, it is served with boiled white rice. Note: The word bakso is used synonymously for the dumplings, as well as for the soup. In addition to beef, pork, fish, squid, and crab, bakso also includes offal such as the heart and liver of chicken and cattle. Beef, fish, and chicken bakso can be purchased frozen in well-stocked Asian stores. They’re made with sago flour, which gives the dumplings a rubbery texture and a bit more bite. Personally, I prefer tender and juicy dumplings to these rubbery tigers.