Recipe - Four-Treasure Soup

1 cn (8 Oz.) Sliced Water
Chestnuts Drained
One fourth pound Boned, Skinned Chicken
Breast Ground
One half cup Chopped Green Onions
2 teaspoon Soy Sauce, 1 t. Flour
1 teaspoon Chinese Hot Mustard
One half cup Julienned Carrot Strips
4 cn (14 Oz.) Chicken Broth
1 teaspoon Garlic Powder
One fourth cup Dry Sherry,
1 Pkg. Frozen Chinese
Pea Pods

Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until
Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea
Pods. Heat Through & Serve Immediately.