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FOUR TREASURE SOUP

Category:    Chinese, Soups, Desserts
Yield:9 servings
 
      1 cn (8 Oz.) Sliced Water              1/2 c  Julienned Carrot Strips
           Chestnuts Drained                   4 cn (14 Oz.) Chicken Broth
    1/4 lb Boned, Skinned Chicken              1 ts Garlic Powder
           Breast Ground                     1/4 c  Dry Sherry,
    1/2 c  Chopped Green Onions                1    Pkg. Frozen Chinese
      2 ts Soy Sauce, 1 t. Flour                    Pea Pods
      1 ts Chinese Hot Mustard            
 
  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.
 

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