Gather all the ingredients.

In a bowl, combine the egg, white wine, milk, breadcrumbs, chopped parsley, peeled and minced garlic, and a pinch of salt. Mix well. Add the ground beef and mix until fully combined. Set aside.

Scoop portions of the meat mixture with a spoon, shape into balls, and coat them in flour. Place them on a tray (sprinkle a little flour on the tray to prevent sticking). Heat oil in a skillet and, once hot, brown the meatballs on all sides. Set aside.

Finely chop the onion, garlic, and green bell pepper. Peel and thinly slice the carrots. Heat oil in a skillet to cover the bottom, then add the vegetables. Cook over low heat for 15 minutes, stirring occasionally. Season with salt and cover with a lid.

In a saucepan, combine the water and beef bouillon cube. Bring to a simmer to make the broth.

Once the vegetables are soft, add the tomato paste and mix well. Pour in the wine and cook for 5 minutes to let the alcohol evaporate. Then add the meatballs.

Mix well, add the hot beef broth, taste for salt, and adjust if needed.

Simmer over low heat (if your stove has 9 settings, use setting 5). Cover and cook for 20 minutes. After that, add the peas, mix, cover again, and cook for 5 more minutes.