Pour olive oil in a high non-stick pan and place it over medium heat. Then add the bay leaves, half of the dried basil or oregano and the chopped onion and garlic.
Fry the ingredients for 3 minutes until fragrant. Then add the sliced carrot and the fresh sage. Season with pepper and salt.
Stir and cook the carrots and onion for 5 minutes. Stir regularly. Add extra olive oil if necessary. Then add the canned tomatoes, tomato paste and chicken stock.
Stir the ingredients and bring the tomato soup to a boil. Then turn the heat low and simmer the tomato soup for 40 minutes under a lid. Stir regularly. The add the chopped tomatoes.
Stir and add extra chicken stock or water if you think the soup is too thick. Check the seasoning and add extra pepper or salt to taste if necessary. Add the rest of the dried basil or oregano as well.
Stir the tomato soup again. Add the (cooked) meatballs.
Let the meatballs simmer and poach in the soup until cooked or warmed through. Then take the Italian tomato meatball soup off the heat and scoop it into large bowls. Divide the meatballs evenly over the portions. Sprinkle the soup with some grated parmesan cheese and serve hot.