In a large mixing bowl, combine ground beef or turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian herbs, salt, and black pepper. Mix well until combined.

Roll the mixture into small meatballs approximately 1 inch in diameter and place on a plate.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown meatballs in batches for 6-8 minutes until golden and cooked through. Remove and set aside.

Add more olive oil if needed and sauté diced carrots, celery, and potatoes for about 5 minutes until softened.

Pour in broth and bring to a boil. Then reduce heat and simmer for about 10 minutes until vegetables are tender.

Return meatballs to the pot, add heavy cream and frozen peas, and simmer for an additional 10-15 minutes.

Taste and adjust seasoning with salt and black pepper if needed. Let flavors develop for a few minutes.

Ladle soup into bowls, garnish with chopped parsley, and serve.