Make the Meatballs:
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined, but don’t overwork the meat. Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.

Brown the Meatballs:
Heat the olive oil in a large pot or Dutch oven over medium heat. Working in batches, brown the meatballs on all sides (about 4-5 minutes). Remove the meatballs from the pot and set aside.

Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and sauté for another minute until fragrant.

Add the Broth and Tomatoes:
Pour in the chicken or vegetable broth and add the diced tomatoes with their juices. Stir to combine.

Simmer the Soup:
Return the browned meatballs to the pot, along with the green beans, zucchini, and peas. Add the dried basil, oregano, salt, and pepper. Stir everything together, then bring the soup to a simmer. Let it cook uncovered for 20-25 minutes, or until the vegetables are tender and the meatballs are cooked through.

Finish and Serve:
Taste the soup and adjust the seasoning with more salt and pepper, if needed. Ladle the soup into bowls and garnish with fresh parsley (if desired).