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Prepare the meatballs: In a bowl, mix the ground meat, breadcrumbs, egg, Italian seasoning, salt, and pepper. Shape into small meatballs and set aside.
Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion and garlic; cook for 2–3 minutes. Stir in carrots, celery, and zucchini; cook for another 5 minutes.
Add liquids and seasoning: Pour in diced tomatoes and broth. Add thyme, salt, and pepper. Bring to a boil.
Cook the meatballs: Carefully drop in the meatballs. Reduce heat and simmer for 20–25 minutes, until the meatballs are cooked through and vegetables are tender.
Serve: Garnish with chopped parsley and serve hot.
Serving and Storage Tips:
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