Making this soup is like crafting a story — each step is a chapter that builds on the previous one, creating a delicious narrative.

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix until just combined, being careful not to overwork the meat.
2. Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
3. Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides. Once browned, transfer the meatballs to a plate and set aside.
4. In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
5. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Return the meatballs to the pot and let them cook in the simmering broth for about 20 minutes, allowing the flavors to meld together.
7. Stir in the heavy cream, soy sauce, and Worcestershire sauce, cooking for an additional 5 minutes.
8. Finish with a sprinkle of fresh parsley before serving.

Remember, cooking is about intuition as much as it is about technique. Trust your senses, as my abuela did, and adjust the seasoning to your taste.