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Pork meatball and crab soup, Bakso style

Pork meatball and crab soup, Bakso styleimage
image showing recipe preparationPreparation timeelementPreparation time10 min
image showing recipe preparationCooking timeelementCooking time30 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAsia



  • 200 g ground pork
  • 200 g crabmeat
  • 3 tablespoons flour
  • 2 chives or 1 spring onion
  • 1/2 chicken stock cube
  • Pepper
  • 100 ml vegetable stock
  • 1 L of water
  • 1 stick of lemongrass
  • 1/2 red chilli pepper
  • 1 spring onion 
  • 1 teaspoon pepper


  • A few coriander leaves
  • 1 tablespoon 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 meat mixture seems too liquid, add a little flour. It will absorb the moisture from the crab meat and amalgamate the stuffing.


  • Slice the chilli and chives. Cut the lemongrass in three.
  • Boil the broth, water, chilli pepper, pepper, chives and lemongrass sections then simmer in a large stockpot for 10 minutes.

Cooking the meatballs:

  • Form balls with your meat mixture.
  • 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.