Combine the minced meat, eggs, Parmesan cheese, breadcrumbs, parsley, garlic, salt, and pepper in a large bowl. Mix everything together until well combined.

Next, shape the mixture into small meatballs. Roll them gently between your palms, aiming for a uniform size.

Now, it's time to cook the peas with carrots, onion, and broth. In a separate pot, add the peas, carrots, onion, and enough broth to cover the ingredients. Bring to boil and let it simmer until the vegetables are tender.

While the peas and vegetables are cooking, it's time to cook the meatballs. Heat some oil in a skillet over medium-high heat. Carefully place the meatballs in the hot oil. Cook the meatballs until they develop a beautiful golden-brown color, but do not cook them thoroughly.

Once the meatballs are the desired color, transfer them to the pot with the peas and vegetables.

Cover the pot with a lid and let everything simmer for another 15 minutes. This will allow the meatballs to finish cooking and absorb the flavors of the stew.

Serve hot.