In a large bowl, combine the beef, pork, egg, aliños, salt, cornmeal and water. Knead with your hands until well mixed.
Shape the mixture into 12 small meatballs, set them on a plate.
In a large pot over medium heat, place the aliños, carrots, peas, green beans, water and cumin. Bring to boil and reduce heat to simmer.
Add the meatballs to the broth, one at a time. Cover and let cook for 35 to 40 minutes over medium heat.
Add the cooked pasta and season with salt and pepper. Sprinkle fresh cilantro and serve immediately.