Dinner ideas

Indonesian meatball soup

indonesian meatball soup
2H 35M
2H 55M



1.Combine bones, brown onion, celery, carrot and the water in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 2 hours; strain through muslin-lined strainer into large bowl. Discard bones and vegetables; reserve stock. (Can be made ahead to this stage. Cover stock, refrigerate overnight or freeze.)
2.Combine white onion, garlic, veal, half the kecap manis and half the soy sauce in large bowl; roll rounded teaspoons of veal mixture into balls. Place on tray, cover; refrigerate 30 minutes.
3.Combine remainder of both sauces with stock in large saucepan; bring to the boil. Add meatballs; simmer, uncovered, stirring occasionally, about 10 minutes or until meatballs are cooked through.
4.Divide soup among serving bowls; top with bean sprouts and green onion.

Cook meatballs in soup close to serving time, to prevent soup from becoming cloudy. Use commercially made stock if you don’t want to make your own. Accompany with bowls of steamed jasmine rice and stir-fried asian greens.


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