In a 5 quart Dutch Oven or large soup pot, saute the red onion and garlic in olive oil over medium low heat for 4-5 minutes, or until tender, but not browned. Add meatballs and turn to coat with oil and brown for a minute or two. Add remaining ingredients EXCEPT the peas and Fideo. Bring soup to a boil. Reduce heat to low and simmer, uncovered, for 1.5 hours.
After the soup has been simmering for about an hour, submerge the frozen peas in a bowl of hot water. When soup hits the 1.5 hour mark, drain the peas and add them to the soup. Add Fideo and stir. Let simmer for another 20-30 minutes, or until noodles are nice and tender. Serve!