Four Treasure Soup
chinese, desserts, pies, soups
1 can (8 oz.) sliced water
1 chestnuts drained
1/4 lb boned, skinned chicken
1 breast ground
1/2 cup chopped green onions
2 teaspoon soy sauce, 1 t. flour
1 teaspoon chinese hot mustard
1/2 cup julienned carrot strips
4 can (14 oz.) chicken broth
1 teaspoon garlic powder
1/4 cup dry sherry,
1 pkg. frozen chinese
1 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.
Yield: 9 servings