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

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

In a large pot, heat olive oil over medium-high heat. Brown the meatballs on all sides, about 5-7 minutes. Remove from the pot and set aside.

In the same pot, add more olive oil if necessary. Sauté diced carrots, celery, and potatoes for about 5 minutes until they soften.

Pour in chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.

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

Taste and adjust seasoning. Serve in bowls topped with chopped parsley.