Bakso

Instructions

1. Boil the beef bones for 5 minutes, discard the water, rinse them, then place them in 2 litres of fresh water with the whole onion and garlic.
2. Simmer uncovered over very low heat for 1 hour 30 minutes, skimming as you go. Strain the broth and season with salt, pepper, sugar and nutmeg.
3. For the meatballs, blend the ground meat with the egg white, starch, crushed ice and salt until you have a very smooth paste.
4. Shape small balls with a wet spoon and drop them into barely simmering water for 5 minutes, until they float.
5. Cook the noodles according to the package, drain them and divide them among the bowls.
6. Add the bok choy and finely chopped celery to the boiling broth for 1 minute.
7. Arrange the meatballs and vegetables over the noodles, pour over the boiling broth and top with fried onions. Serve with lime and sambal.