Title: Four Treasure Soup
Categories: Chinese2
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 pk 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.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.