Add the olive oil, onions, carrots, and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.

Add the chicken broth, tomatoes, oregano, basil, bay leaves, meatballs, and parmesan rind. Increase heat to medium-high and bring to a boil.

Once the liquid is boiling, add the pasta and reduce heat to medium-low. Cover and simmer for about 12 minutes, until pasta is al dente.

Remove the bay leaves and parmesan rind, add the chopped herbs and stir to combine. Season with salt and pepper to taste.

Serve immediately topped with additional chopped herbs and shredded parmesan.