Heat meatballs in a 350˚F (180˚C) oven for about 20 minutes or according to packaging instructions.
Bring a medium size pot of water to a rapid boil. Add noodles and a little salt. Cook uncovered for 6 minutes. Remove with metal strainer and set aside.
In a dutch oven or heavy-bottomed pot, heat vegetable oil. Saute onion and carrots for 2 minutes. Stir in dried thyme.
Pour chicken broth into the pot. Bring it to a boil.
Add preheated meatballs, cooked noodles, and kale.
When soup comes back up to a boil, season with salt and pepper. Reduce heat and allow soup to simmer for 3 to 5 minutes.
Serve on its own or with crusty bread, if desired.