- For beef balls, combine all ingredients and shape into bite-size balls. Heat up oil and pan fry the meat balls until golden brown. Set aside.
- For soup, pour beef stock into a pot and bring to a boil. Then, add in lemongrass, fine paste, soup mix and all Kimball Sauces. Continue boiling on medium heat for 10 minutes.
- Next, add in radish and meatballs. Simmer for 10 minutes and toss in Chinese parsley and coriander.
- To serve, place some Kimball Spaghetti in serving bowls and spoon over the soup and meatballs on it. Garnish with fried onions and drizzle the sauce on top.