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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 30-60 seconds until fragrant.
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 until wilted. Taste for seasoning and add more if needed. Remove bay leaf.
Next, add the meatballs to the broth and gently cook for 1-2 minutes to heat throughout. Ladle soup in bowls and serve.