I initially drew a blank, because I've never encountered anything remotely like Wedding Soup in Italy -- Not at my wedding, nor at friends' weddings, nor day-to-day. And then, one day, I was reading CÓrola Francesconis's masterful La Cucina Napoletana, and it all became clear:
Minestra Maritata is a traditional Neapolitan greens and meat soup, which owes its name to the fact that the ingredients go well together -- si maritano bene, i.e. they are well married. It's also a very old dish; some food historians say it derives from the Spanish olla podrida (a liquid stew with many meats, link in Spanish) while others say it derives from Roman traditions. The Italian recipes for Minestra Maritata I have seen call for a variety of meats, which are boiled, shredded, and returned to the pot with the greens. The American versions of the recipe often call for meatballs.
Some recipes, first in Italian:
Angie, who runs Supereva's Italian cooking site, gives a little history, and brisk instructions; it's a recipe for an experienced cook.
Anna Amalia, who gives three versions -- one in Neapolitan, one in Italian, and one in English -- points out that Minestra Maritata is no longer that popular in Naples, because of the long list of ingredients called for, and because it is heavy by modern standards.
Arlene Burnett, writing for the Kitchen Mailbox, presents a recipe that's "a labor of love," requiring several days, and also discusses variations on the ingredients that go into the soup. Quite interesting.
Deborah Mele, of Italian Food Forever, notes that she never encountered Minestra Maritata when living in Italy, and gives a thoughtful version with meatballs.
Soup Song presents a soup with greens and meatballs they say is for Italian weddings, and lifts my comment about the etymology of the recipe name, under the heading One Reader Objects. There's also a chicken variation.
Robin Garr, of The Wine Lover's Page, presents a recipe that's quick to do, and adds some streaked out egg, borrowed from Stracciatella, the Roman equivalent of egg drop soup -- a nice touch.
Like last time, I want to stress that I am not judging the recipes; they all look good to me. Just looking at variations, which are the spice of life.