Make the meatballs. Combine the ground chicken, breadcrumbs, egg, parmesan cheese, garlic powder, onion powder, and kosher salt in a large bowl; mix gently with your hands until the ingredients are evenly combined, but try not to overmix. Form 1-tablespoon portions into approximately 36 mini meatballs and set aside on a baking sheet.

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

Add the butter and heat until it melts, then foams. Add the onion, carrot, and celery. Saute, stirring occasionally, until the vegetables are soft and the onion is translucent, 8-10 minutes. Add the garlic and cook 1 minute more.

Sprinkle the flour over the vegetables. Work the flour into the vegetables using a rubber spatula and cook until it turns golden brown (to cook off the “flour” flavor), about 2 minutes.

Pour in ½ c chicken broth to deglaze the pot, stirring and scraping the bottom of the pot with a rubber spatula until all the browned bits have been absorbed.

Add the remaining chicken broth, plus the italian seasoning, salt, pepper, and bay leaf. Increase the heat to bring liquid to a simmer; reduce to maintain the simmer and cook 15 minutes to thicken the broth and marry the flavors.

Fish out the bay leaf. Add the heavy cream and stir to combine; return the meatballs to the pot and add the frozen peas. Simmer until the meatballs are cooked through and the peas are defrosted, about 5 minutes.

Ladle into bowls, garnish with parsley, and serve immediately.