Step 1

Heat olive oil in a dutch oven or soup pot set over medium-high heat.

Step 2

To the heated oil add chopped onions, carrots, celery, and parsley; cook for 3 to 4 minutes, or until veggies are just tender, stirring frequently.

Step 3

Stir in thyme and oregano; season with salt and pepper and cook for 30 seconds.

Step 4

Add minced garlic and cook for 20 seconds, or until fragrant.

Step 5

Add in the frozen meatballs and continue to cook for 4 minutes, stirring occasionally.

Step 6

Stir in the tomatoes and cook for 1 more minute.

Step 7

Stir in the broth and bring to a boil.

Step 8

Reduce heat to medium; continue to simmer, uncovered, stirring occasionally, for 10 to 12 minutes, or until meatballs are tender and soup is hot.

Step 9

Stir in kale and cook for 2 more minutes.

Step 10

Remove from heat and taste for salt and pepper; adjust accordingly.

Step 11

Add grated fresh parmesan cheese.

Step 12

Serve.