The Indonesian meatball soup street food is called bakso.
Bakso consists of meatballs served in a savory broth, commonly with noodles, rice vermicelli, tofu, bok choy, boiled egg, fried shallots, and celery or scallions. Beef is especially common, but chicken, fish, pork, and mixed-meat versions also exist. The meatballs are usually springy because the meat mixture is finely processed and vigorously kneaded.
Bakso is one of Indonesia’s best-known street foods and is sold from carts, market stalls, small restaurants, and dedicated bakso shops. A bowl may be called mi bakso when it includes yellow noodles, while regional versions vary in broth, garnishes, and accompaniments.
The dish is closely tied to Indonesian urban food culture, although its meatball tradition reflects broader Chinese culinary influence. It should not be confused with pempek, a Palembang fish cake, or soto, a broad family of Indonesian soups. Bakso refers specifically to the meatballs and the soup-based dishes built around them.