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Pork meatball and crab soup, Bakso style
Preparation time10 min
Cooking time30 min
Portions4
FromAsia
Ingredients:
Meatballs:
• 200 g ground pork
• 200 g crabmeat
• 3 tablespoons of flour
• 2 chives or 1 spring onion
• 1/2 chicken stock cube
• Pepper
• 200 g ground pork
• 200 g crabmeat
• 3 tablespoons of flour
• 2 chives or 1 spring onion
• 1/2 chicken stock cube
• Pepper
Broth :
• 100 mL vegetable stock
• 1 L of water
• 1 stick of lemongrass
• 1/2 red chili pepper
• 1 spring onion or 1 spring onion
• 1 teaspoon pepper
For seasoning :
• A few coriander leaves
• 1 tablespoon sesame oil
• 100 mL vegetable stock
• 1 L of water
• 1 stick of lemongrass
• 1/2 red chili pepper
• 1 spring onion or 1 spring onion
• 1 teaspoon pepper
For seasoning :
• A few coriander leaves
• 1 tablespoon sesame oil
Instructions:
For stuffing meatballs:
• Slice the spring onion and crumble the stock cube.
• Mix the minced pork, crab, minced chives, flour, crumbled chicken stock cube, salt and pepper.
• If your stuffing seems too liquid, add a little flour. It will absorb the moisture from the crab meat and amalgamate the stuffing.
For the broth:
• Slice the chili and chives. Cut the lemongrass in three.
• Boil the broth, water, chili pepper, pepper, chives and lemongrass sections. Simmer on a large broth for 10 minutes.
Cooking the meatballs:
• Form balls with your stuffing.
• Reduce heat and poach meatballs to a low boil for 10 minutes. They are cooked when they come to the surface.
• Serve hot broth over the meatballs and sprinkle with coriander leaves and a drizzle of sesame oil.
• Slice the spring onion and crumble the stock cube.
• Mix the minced pork, crab, minced chives, flour, crumbled chicken stock cube, salt and pepper.
• If your stuffing seems too liquid, add a little flour. It will absorb the moisture from the crab meat and amalgamate the stuffing.
For the broth:
• Slice the chili and chives. Cut the lemongrass in three.
• Boil the broth, water, chili pepper, pepper, chives and lemongrass sections. Simmer on a large broth for 10 minutes.
Cooking the meatballs:
• Form balls with your stuffing.
• Reduce heat and poach meatballs to a low boil for 10 minutes. They are cooked when they come to the surface.
• Serve hot broth over the meatballs and sprinkle with coriander leaves and a drizzle of sesame oil.
| Energy | Total carbs | Sugar | Total fat | Saturated fat | Omega 3 | Fibers | Sodium |
|---|---|---|---|---|---|---|---|
| 270.2 Kcal | 13.4 g | 0.9 g | 15.1 g | 4.7 g | 0.7 g | 1.6 g | 503.2 g |
The nutritionist's advice:
For a more balanced recipe, bamboo shoots, black mushrooms, and noodles can be added to the broth to make a complete dish.
Beware of industrial stocks, which are often very salty. You can make your own stock by browning a chicken carcass with a herb filling before simmering it over low heat in water for at least 45 minutes.
Beware of industrial stocks, which are often very salty. You can make your own stock by browning a chicken carcass with a herb filling before simmering it over low heat in water for at least 45 minutes.
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Last modified date: 4/9/2023
