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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.

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.

crab-ball-vegetable-soup

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