My wife of 51 years is of non-Jewish Italian heritage, and she makes matzo ball soup according to the instructions on the back of the Manischewitz Matzo Meal container. I know the dough has flat leaf parsley (Italians like that better than curly leaf) and nutmeg. I like firm matzo balls in chicken soup rather than large fluffy ones. My mother made the firm ones. I notice that our tube of Manischewitz Matzo Meal does not list herbs in the recipe.
If you haven't tried making matzo ball soup with those two ingredients, give them a try. Or, if you are adventurous, use a mixture of herbs often designated as Italian Seasoning, and comprised of 5 or 6 herbs.