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Title: Four Treasure Soup
Categories: Soup Chinese
Yield: 9 Servings

1cn(8 Oz.) Sliced Water
  Chestnuts Drained
1/4lbBoned, Skinned Chicken
  Breast Ground
1/2cChopped Green Onions
2tsSoy Sauce, 1 t. Flour
1tsChinese Hot Mustard
1/2cJulienned Carrot Strips
4cn(14 Oz.) Chicken Broth
1tsGarlic Powder
1/4cDry 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.