Mama Bakso Soup

Bakso soup is made in different parts and assembled in each soup bowl.  It is centered around a meatball that is made with chicken, pork or any combination of meats.  I like my meatballs with ground chicken.

Mama Bakso Soup:

Meatballs:
3/4 lb Ground Chicken
1 Clove of Garlic
2 T Shallot, diced
1 T Vegetable Oil
1 Egg 
1/4 C Bread crumbs
Salt

Soup:
16 C Chicken Stock
10 oz Egg Noodles
2 Small Heads of Bok Choy, cut in 1/2 inch chunks
3 Cloves of Garlic, minced
1 T Fresh Ginger, ground
3 T Vegetable Oil
2 Boneless Skinless Chicken Breast, cut in thin strips
3 T Soy Sauce
Salt
2 T Celery, chopped
4 Hard Boiled Eggs, chopped
Sambal

Directions:
1.  To make the meatballs, saute the garlic and shallot until golden. Cool.
2.  Add the shallot mixture, ground chicken, bread crumbs, egg and salt.
3.  Place in refrigerator for 15-20 minutes.
4.  In soup pot, heat chicken broth.
5. Add meatballs and cook through.  About 10-12 minutes.
6.  Pull meatballs out and set aside, keep broth warm.
7.  Heat another pot of water and cook egg noodles al dente.  Set aside.
8.  In another sauce pan, heat salted water and blanch the bok choy about 1 minute. 
9.  Pull bok choy out and set aside.
10.  Using a mortar and pestle, add garlic and ginger.  Mash into a paste. 

11.  In a skillet, heat oil; add garlic ginger mixture, soy sauce and chicken strips; saute until cooked.   About 2-3 minutes.
12.  Place a meatball in the middle of the bowl.  Divide the noodles into each bowl, add bok choy and sauteed chicken. 
13.  Garnish with celery, hard boiled egg and sambal, if desired.

Serves 8-10

Tip:  Sambal is a thin paste made from ground chilies and vinegar.  It is used to flavor the soup and can usually be purchased in the ethnic aisle.