Preheat oven to 400 degres F. Line a large rimmed baking sheet with foil and set aside.
Combine all of the meatball ingredients with your hands (or a wooden spoon if you prefer) until well combined. Shape meat mixture into 1-2 inch balls using a cookie scoop (if available) and place on the prepared baking sheet. They can be close together as they won't spread. Bake for 14 minutes in a 400 degree oven.
In a 5-quart pot, heat olive oil over medium-high heat. Add chopped onion, carrots and celery and cook, stirring often, until softened; about 6 minutes. Stir in salt, pepper, dried thym and dried parsley.
Pour in chicken broth; stir to combine and bring to a boil. Reduce heat, cover and simmer for about 10-15 minutes.
Meanwhile, cook egg noodles according to package instructions. Drain and set aside.
Add meatballs, peas and cooked egg noodles to the pot and simmer until soup is heated through.