Italian Wedding Soup - served at Italian Weddings??

Tonight I had some Italian Wedding Soup and it was quite tasty. As I was eating it I got to thinking about the name "Italian Wedding Soup." I just automatically assumed that it was a soup from Italy that was traditionally served at weddings - I mean, what else would I think, right? I became curious enough to look it up. The first bit of information I found said that the word "wedding" is used to describe the "marriage" between the flavors found in the soup: garlic, spinach, mini meatballs, tiny pasta . . . which brings together the perfect marriage of flavors in your mouth. The word wedding is merely a translation and is meant to reference the flavors, not a soup that is actually served at weddings. It was interesting to find out this meaning, but I must confess that I was a little disappointed to discover that this wasn't some kind of old, Italian tradition at weddings.

Then after that I kept looking for more history and found some info that said this soup WAS in fact served at Italian weddings and that in keeping with Italian traditions, each bowl of soup served to guests must have an odd number of meatballs in it . . interesting! But now I'm just really confused as to whether or not this is a true Italian tradition, hmmm. . . . .

No matter what the history is behind this scrumptious soup, I would like to try making my own soon. Have any of you ever made it? I have posted a recipe below in case any of you are not familiar with it.

Italian Wedding Soup

8 cups chicken broth
3/4 pound ground pork
3/4 pound ground beef
1 cup dry bread crumbs
3 eggs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cup grated Parmesan
2 medium heads escarole

Topping:
5 eggs
1 cup grated Parmesan

Boil the broth. While it is coming to a boil, mix together the pork, beef, bread crumbs, eggs, basil, parsley, and Parmesan cheese. Form the mixture into small meatballs about ½” across. Add them into the boiling broth.

Now clean and chop the escarole, and add it in. Cook for 7 minutes.

For the topping, blend together the 5 eggs with the cup of grated cheese. When the main soup is done, slowly stir the topping in for about a minute. Serve promptly.

{I also read that this is really good served with a glass of Pinot Grigio, I think I can handle that!}

*Photo from The Cooking Photographer