In a large mixing bowl, combine your choice of ground meat, breadcrumbs, egg, grated Parmesan, minced garlic, finely chopped onion, and Italian seasoning. Mix gently until just combined; avoid overworking.

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

Heat a large pot over medium heat and add a drizzle of olive oil. Add the meatballs in batches and cook for about 4-5 minutes, turning gently until browned on all sides. Remove and set aside.

In the same pot, pour in the broth and then the cream. Stir in diced vegetables and bring to a boil over high heat.

Once boiling, add pasta and reduce heat to medium. Cook according to package instructions until al dente, usually 7-10 minutes.

Return meatballs to the pot and let simmer on low heat for about 5 minutes, allowing flavors to meld.

Ladle soup into bowls and garnish with fresh Parmesan or herbs. Serve warm, ideally with crusty bread.