Wash and place the pork bones into a 3/4 full 3-quart pot of water, set to boil.
Let the pork bones boil for 5 minutes, then remove from heat, discard the water, and wash the bones under warm water to remove all the gunk.
Once washed, place the pork bones into a 6-quart pot that's 3/4 full with water and set to boil on high heat. You can prepare and add the other broth ingredients while the pork bone boils to save time.
Clean and chop the carrot and daikon radish into 1-inch pieces and add to the broth.
Peel the onion and add to the broth, whole.
Add the star anise to the broth.
Cut the stems from a bunch of cilantro, rinse them, then add them to the broth.
Cut the dried squid into 1-inch wide slices and add to the broth.
Place the black peppercorns in the Kuy Teav broth.
Add salt, vegetable seasoning, MSG, and sugar to the broth.
Reduce the heat to medium-low and allow the broth to simmer for 1 hour.
Once the broth has been simmering for an hour, add the meatballs to the soup and allow them to boil for another 15 minutes, then turn off the heat.