Crab Ball Vegetable Soup

A light and comforting Crab Ball Vegetable Soup made with everyday Indonesian ingredients. This easy homemade recipe combines tender crab balls with fresh vegetables in a savory clear broth, perfect for a healthy family meal.

Servings: 3 - 4 Portions

Ingredients:

• 10–12 crab balls

• 1 liter water or chicken stock

• 2 cloves garlic, minced

• 3 shallots, sliced

• 1 carrot, thinly sliced

• 1 small potato, diced

• 100 g cabbage, roughly chopped

• 2 stalks green onions, chopped

• 1 small tomato, cut into wedges

• 1 tsp salt (adjust to taste)

• ½ tsp white pepper

• 1 tsp sugar

• 1 tbsp soy sauce (optional)

• 1 tbsp cooking oil

  
  

Optional additions:

• 50 g glass noodles (vermicelli), soaked

• 100 g corn kernels

  
  

Instructions:

Sauté the Aromatics

• Heat cooking oil in a pot over medium heat.

• Sauté garlic and shallots until fragrant and slightly golden.

  
  

Prepare the Broth

• Pour in water or chicken stock.

• Bring to a boil.

  
  

Cook the Hard Vegetables

• Add carrots and potatoes first.

• Cook for about 5–7 minutes until slightly tender.

  
  

Add Crab Balls

• Add the crab balls and cook for another 5 minutes until heated through.

  
  

Add Remaining Vegetables

• Add cabbage and tomato.

• Cook for 2–3 minutes.

  
  

Season the Soup

• Season with salt, white pepper, sugar, and soy sauce (if using).

• Adjust to taste.

  
  

Finish and Serve

• Turn off the heat.

• Add green onions on top.

• Serve hot with steamed rice.

  
  

Cooking Tips:

• Add cabbage at the end to keep it slightly crunchy and fresh.

• For extra nutrition, you can add spinach or bok choy in the last minute of cooking.

• If cooking for kids, cut the vegetables into smaller pieces for easier eating.