Quick Beef Bakso

Step 1

Place the ground beef in a medium bowl, add the minced garlic and 1 tablespoon of soy sauce, then stir with a fork until the mixture is uniform, about 30 seconds.

Step 2

Using a spoon or your wet hands, pinch off walnut-sized pieces of the beef mixture and roll each one between your palms into a ball about the size of a marble, placing each finished ball on a clean plate.

Step 3

Pour the beef broth into a large pot and set the heat to high, then cover and wait until the broth comes to a rolling boil with big bubbles breaking the surface, about 5 minutes.

Step 4

Gently drop the meatballs into the boiling broth one at a time, stirring occasionally to prevent sticking, and wait until they all float to the surface, about 4 minutes.

Step 5

Add the egg noodles and the remaining 2 tablespoons of soy sauce, stir gently, and simmer uncovered over medium-high heat until the noodles are tender when you bite one, about 3 minutes.

Step 6

Pour the soup into two bowls, dividing the meatballs and noodles evenly, then scatter the cilantro and scallions over the top of each bowl.