Combine ground veal, Parmesan cheese, bread crumbs, green onions, egg, and black pepper in a bowl.

Refrigerate the meatball mixture for at least 1 hour.

Heat olive oil in a large soup pot over medium heat.

Add chopped onion, sliced celery, and sliced carrots to the pot.

Sauté until the onion softens (about 5 minutes).

Add minced garlic, crushed red pepper flakes, bay leaf, and black pepper to the pot.

Stir to combine and cook for another minute.

Pour in chicken broth and bring to a boil.

Reduce heat and simmer for 15 minutes.

Remove the meatball mixture from the refrigerator.

Form small (1-inch) meatballs.

Gently add the meatballs to the simmering soup, a few at a time.

Ensure the soup remains at a steady simmer.

Once all meatballs are added, stir in the wide egg noodles.

Bring the soup back to a boil, then reduce heat and simmer for 6-8 minutes, or until noodles are cooked through.

Stir in chopped parsley.

Season with salt and pepper to taste.

Serve hot, garnished with grated Parmesan cheese (optional).