In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced carrots and diced celery to the pot, cooking for another 5 minutes until they begin to soften.

In a large bowl, combine the ground beef, ground pork, salt, black pepper, oregano, basil, and red pepper flakes (if using). Mix well and form into small meatballs, about 1 inch in diameter.

Add the meatballs to the pot and brown them on all sides, about 5-7 minutes.

Pour in the diced tomatoes and beef broth, then add the diced potatoes and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.

After 30 minutes, stir in the frozen peas and cook for an additional 5 minutes.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.