Title: Four Treasure Soup
Categories: Soup Chinese
Yield: 9 Servings
| 1 | cn | (8 Oz.) Sliced Water |
| | | Chestnuts Drained |
| 1/4 | lb | Boned, Skinned Chicken |
| | | Breast Ground |
| 1/2 | c | Chopped Green Onions |
| 2 | ts | Soy Sauce, 1 t. Flour |
| 1 | ts | Chinese Hot Mustard |
| 1/2 | c | Julienned Carrot Strips |
| 4 | cn | (14 Oz.) Chicken Broth |
| 1 | ts | Garlic Powder |
| 1/4 | c | 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.