1️⃣ Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, parmesan cheese, garlic powder, onion powder, and kosher salt. Mix gently with your hands until evenly combined, being careful not to overmix. Form the mixture into approximately 36 mini meatballs, each about 1-tablespoon in size. Set aside on a baking sheet. 🥄

2️⃣ Brown the meatballs: Heat a dutch oven over medium-high heat. Add the olive oil and heat until shimmering. Add half the meatballs (or as many as will fit in a single layer) and brown for 1-2 minutes per side, turning 2-3 times. Remove with a slotted spoon and set aside. Repeat with the remaining meatballs. Alternatively, you can bake the meatballs separately or simmer them in the broth. 🍲

3️⃣ Prepare the vegetables: Add butter to the dutch oven and heat until it melts and foams. Add the diced onion, sliced carrot, and celery. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 8-10 minutes. Add minced garlic and cook for 1 minute more. 🧅🥕🌿

4️⃣ Thicken the soup: Sprinkle flour over the vegetables. Stir with a rubber spatula to work the flour into the vegetables and cook until golden brown, about 2 minutes. This step ensures the “flour” flavor cooks off. 🌾

5️⃣ Deglaze the pot: Pour in ½ cup chicken broth, stirring and scraping the bottom of the pot with a rubber spatula until all browned bits are absorbed. 🍲

6️⃣ Simmer the soup: Add the remaining chicken broth, Italian seasoning, salt, pepper, and bay leaf. Increase heat to bring the liquid to a simmer. Reduce heat to maintain the simmer and cook for 15 minutes to thicken the broth and marry the flavors. 🍃🌿

7️⃣ Finish the soup: Remove the bay leaf. Stir in the heavy cream and return the meatballs to the pot. Add frozen peas and simmer until meatballs are cooked through and peas are defrosted, about 5 minutes. 🥛❄️

8️⃣ Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve immediately. Enjoy! 🍲🌿