Authentic Indonesian Bakso Meatball Soup

In a large bowl, combine the ground beef, tapioca starch, 1 teaspoon salt, and 1/2 teaspoon white pepper. Mix well until thoroughly combined and slightly sticky.

Bring a large pot of water to a gentle simmer. Using your hands, form the beef mixture into small, bite-sized meatballs (about 1 inch in diameter). Carefully drop the meatballs into the simmering water. Cook for 8-10 minutes, or until the meatballs float to the surface and are cooked through. Remove with a slotted spoon and set aside.

In a separate large pot, combine the beef broth, minced garlic, and soy sauce. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.

Add the cooked meatballs to the simmering broth. Cook for another 5 minutes to heat them through. Meanwhile, prepare the vermicelli noodles according to package instructions, typically by soaking in hot water for 3-5 minutes until tender, then draining.

Divide the vermicelli noodles among 4 serving bowls. Ladle the hot Bakso soup and meatballs over the noodles. Garnish generously with fried shallots and fresh chopped cilantro before serving immediately.