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.

Roll the meat mixture into 1-inch balls and place on a lined baking sheet, yielding about 20-24 meatballs.

Heat olive oil in a large pot over medium-high heat. Add meatballs carefully, browning on all sides for about 5-7 minutes.

In the same pot, add diced carrots, celery, and potatoes. Sauté for about 5 minutes, stirring occasionally.

Pour in chicken or vegetable broth and bring to a boil. Reduce heat and let it simmer for approximately 10 minutes.

Return meatballs to the pot and stir in heavy cream and frozen green peas. Simmer for an additional 10-15 minutes.

Taste the soup and adjust seasoning as needed with salt, pepper, or red pepper flakes.

Ladle soup into bowls, garnish with chopped fresh parsley, and serve alongside crusty bread.