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In a large pot, heat oil over medium heat and add onion, carrots, and celery. Sauté until tender and about 5-6 minutes.
Add the garlic and saute for 1 minute until lightly browned.
Add dried thyme and cook for 30 seconds until fragrant.
Now add the broth, pasta, bay leaves, salt, and pepper. Turn heat up to get broth boiling and then turn down to a medium simmer. Cook for 8-10 minutes until pasta is al dente.
Add the chopped kale and cook for 1-2 minutes to soften. Taste for seasoning and add more if needed. Add meatballs to the bowls and ladle soup on top. See note for serving/topping ideas. Enjoy!