Place lean beef mince into a bowl with fresh parsley and horseradish sauce. Mix together thoroughly and shape into around 18 balls.
Heat in a large pan olive oil, add the meatballs gradually and brown off on all sides. Add vegetable stock, soy and ginger.
Simmer for 30 minutes (skim off any fat on the top of the broth) and then add pak choi, frozen peas, beansprouts, and radishes heat through.
Serve in bowls scattered with spring onions.