In a large bowl, combine beef, sausage, egg, parmesan, breadcrumbs, onion, garlic, salt, pepper, Worcestershire sauce, and parsley. Mix well.

Roll the mixture into small, 1-inch meatballs.

In a large pot, bring chicken broth to a boil.

Add acini di pepe pasta and meatballs to the boiling broth. Reduce heat and simmer for 10-12 minutes, or until pasta is cooked through.

Stir in spinach and cilantro. Cook until spinach is wilted, about 2 minutes.

Add Better Than Bouillon Roasted Chicken Base and stir until dissolved. Taste and adjust seasoning as needed.

Serve hot.