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Pork meatball and crab soup, Bakso style

Pork meatball and crab soup, Bakso style
Preparation time:
10 min
Cooking time:
30 min
For 4 people
Pork meatball and crab soup, Bakso style


200 g ground pork
200 g crabmeat
3 tablespoons of flour
2 chives or 1 spring onion
1/2 chicken stock cube
Broth :
100 mL vegetable stock
1 L of water
1 stick of lemongrass
1/2 red pepper
1 spring onion or 1 spring onion
1 teaspoon pepper
A few coriander leaves
1 tablespoon sesame oil


For the meatball stuffing:
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 vegetable stock, water, chili, chili, chives and lemongrass sections. Simmer on a large broth for 10 minutes.

Cooking the meatballs:
Form balls with your cooled 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.