Last night we had leftover "That" soup. It's one of the few soups that my wife likes and is my take on a cross between French Onion, Muligatawney, Sweet and Sour, Egg drop and wonton soups.
There was about one serving each of leg of lamb and leg of pig in the fridge, but we were to have 6 people eat. We minced the meats separately in the food processor and added our house blend of spices (fresh ground bay, ancho, cumin and white pepper along with a nice dose of garlic) to each. To the lamb we added ricotta cheese and to the pork (which received 2/3 of the spice blend) we added cream cheese and made the wontons. which were added to the soup only about 10 minutes before serving.
The soup base was 2 large caramelized onions and celery to which were added 2 quarts of home canned pork stock and some minced leftover broccoli and carrots along with some extra florets of broccoli. The broccoli stems and 2 more large carrots were peeled lengthwise to make them into noodles. Simmer the noodles for 10 minutes. Stir in two large chicken eggs. Add the wontons, cover and turn off the heat and wait 10 minutes or so before serving. I added just a touch of rice vinegar as well as some kosher salt.
The soup had a good flavor on its own, but the pork wontons were like bites of soft tacos and the lamb ones were like bites of a greek version of non-tomato lasagna, which I seem to never be able to remember the name of.