To begin, prepare the meatball mixture. In a large mixing bowl, combine ground beef, tapioca flour, egg white, minced garlic, salt, white pepper, and nutmeg powder. Gradually add crushed ice or ice water while mixing thoroughly. Use your hands or a food processor to create a smooth, pliable paste. Knead for 3–5 minutes until the mixture becomes firm yet elastic. Chill the mixture in the refrigerator for 30 minutes.

While the meatball mixture chills, bring a large pot of water to a gentle boil. Wet your hands to prevent sticking and shape the meat mixture into small balls (about 3 cm in diameter). Drop the meatballs directly into the boiling water. Once they float to the surface, reduce the heat and simmer for 5 minutes. Remove the cooked meatballs and set aside.

Prepare the broth by heating the beef stock in a large pot over medium heat. Add fried garlic, fried shallots, and sliced spring onions for an aromatic base. Stir in soy sauce, fish sauce, and season with salt and white pepper to taste. Simmer gently for 10–15 minutes to develop flavour.

Return the meatballs to the simmering broth and cook for another 5 minutes to infuse them with the broth's flavour. Adjust seasoning as needed, balancing saltiness with a touch of sweetness if preferred.

While the broth and meatballs finish cooking, prepare the serving bowls. Divide cooked egg noodles or vermicelli noodles among four bowls. Add a handful of fresh cilantro leaves to each bowl for a fragrant base.

Ladle the hot broth and meatballs over the noodles in each bowl, ensuring an even distribution. Top with a generous sprinkle of fried shallots for a crispy garnish.

Serve the soup with lime wedges, sweet soy sauce, chili sauce, and vinegar on the side. Encourage diners to customize their bowls to taste, adding acidity, sweetness, or heat as desired.

Present the Bakso with a sprig of cilantro for a vibrant finish. Pair the dish with a refreshing glass of iced tea or tamarind juice for an authentic Indonesian dining experience. For a traditional touch, serve with crackers or fried wontons on the side.