Add olive oil to pot or dutch oven, and heat on medium high. Once oil is hot, add meatballs.
Brown on all sides, about 3-5 minutes per side, then remove from pan and set aside.
In same pot or dutch oven, add onions, garlic, carrots, mushrooms, and celery.
Cook 5 minutes until vegetables are starting to brown, onion is fragrant, and soft.
Add stock, salt and pepper, herbs, garlic powder, onion powder, paprika, and meatballs, and increase heat to high.
Cook with lid off, until liquid in pan is reduced by half. And vegetables are tender.
Turn heat off and slowly add in cream, whisking as it is added, whisk until it incorporates with the soup.
Return heat to medium and whisk in parmesan cheese.
Let come to a rolling boil and leave on heat until it reaches desired thickness, about 3-4 minutes.
Remove from heat, garnish with fresh parsley and serve. Enjoy!