Indonesian Beef Meatball Soup with Vermicelli

What you need

• 1 kg (2 lb) beef bones, with some meat on them
• 3 l (3 quarts) water, for the broth
• 6 cloves garlic, for the broth
• 1 tsp white peppercorns
• 2 tbsp vegetable oil
• salt, for the broth, to taste
• 500 g (1 lb) lean ground beef, well chilled
• 3 cloves garlic, for the meatballs
• 1 1/2 tsp salt, for the meatballs
• 1/2 tsp ground white pepper
• 1 tsp sugar
• 75 g (1/2 cup) tapioca starch
• 100 ml (1/3 cup + 1 tbsp) ice water
• 200 g (7 oz) rice vermicelli
• 4 baby bok choy, halved
• 1 stalk celery, thinly sliced, with its leaves
• 2 scallions, thinly sliced
• 4 tbsp fried shallots
• sambal, for serving
• sweet soy sauce, for serving
• lime wedges, for serving

Method

Restated from the original video

1. 1

   Rinse the beef bones, put them in a large pot with the water and bring to a boil. Skim off the grey foam, then turn the heat down to a gentle simmer.

2. 2

   Pound the garlic for the broth with the white peppercorns into a coarse paste.

3. 3

   Fry the paste in the oil over medium heat until fragrant and pale gold, about 2 min, then scrape it into the pot.

4. 4

   Simmer the broth uncovered for 1 1/2-2 hours, adding hot water if it drops much below 2 l. Season with salt.

5. 5

   For the meatballs, put the cold ground beef in a food processor with the remaining garlic, the salt, white pepper and sugar. Blitz until smooth.

6. 6

   With the motor running, add the tapioca starch, then pour in the ice water a little at a time. Keep processing until the mixture is a sticky, springy paste, 2-3 min.

7. 7

   Bring a separate pot of water to just below a simmer. With oiled hands, squeeze the paste up through a loose fist and scoop off balls about 3 cm across with a wet spoon, dropping them into the water.

8. 8

   Cook the meatballs until they float and are cooked through, 8-10 min. Lift them out with a slotted spoon.

9. 9

   Strain the broth into a clean pot, add the meatballs and keep it all at a low simmer.

10. 10

    Cook the vermicelli as the packet directs, drain and divide among 4 deep bowls.

11. 11

    Blanch the bok choy in the simmering broth for 1 min and add it to the bowls.

12. 12

    Add the meatballs, ladle the hot broth over and top with celery, scallions and fried shallots.

13. 13

    Serve with sambal, sweet soy sauce and lime wedges on the side.

Imported from cookmeindonesian.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.