Four Treasure Soup

Course : Chinese
Serves: 9
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1 can sliced water -- (8 oz.)
1/2 cup carrot, julienne
1/2 cup chestnuts drained
4 cans chicken broth -- (14 oz.)
1/4 pound boned -- skinned chicken breast ground
1 teaspoon garlic powder
1/4 cup dry sherry
1/2 cup chopped green onions
1 package frozen Chinese
2 teaspoons soy sauce --
1 teaspoon flour
1 can pea pods
1 teaspoon Chinese hot mustard

Preparation / Directions:

Mince Half Of The Water Chestnuts and Combine With Chicken, 2 tsp Onions, Soy Sauce, Mustard and Flour. Reserve Remaining Water Chestnuts and Onions. In A Large Saucepan Mix Broth, Sherry and Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots and Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions and Pea Pods. Heat Through and Serve Immediately.

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